Smoky chickpea salad

Enjoy the layers of flavour and contrast of textures in this vegan salad, with crisp, fried chickpeas, crunchy raw broccoli, and a smoked paprika dressing

Prep:10 mins
Cook:6 mins

Serves 4
Easy

Nutrition per serving

kcal 301
fat 9g
saturates 1g
carbs 34g
sugars 0g
fibre 13g
protein 15g
salt 0.8g

Ingredients

1 tbsp sunflower oil
2 x 400g can chickpeas, drained and rinsed
200g carrots, peeled into ribbons or grated
200g spinach
1 small head of broccoli, roughly chopped
2 tsp smoked paprika
2 tsp garlic granules
2 tsp dried mixed herbs
4 tsp maple syrup
2 tbsp low-sodium soy sauce
4 tsp rice vinegar
2 tsp sesame oil

Method

Heat the oil in a large pan over a medium heat. Tip in the chickpeas and fry gently for 3-4 mins until sizzling and slightly crispy.
Whisk together the dressing ingredients in a bowl, then pour over the chickpeas along with 4 tbsp water and bring to a boil. Cook for 1-2 mins until reduced slightly, remove from the heat, season well and set aside.
Toss the carrots, spinach and raw broccoli together and divide between plates. Scatter over the chickpeas and a spoonful of the pan juices to dress.