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

Ingredient

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

For the dressing

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

Direction

STEP 1
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.
STEP 2
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.
STEP 3
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.

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Smoky chickpea salad

Ingredient

For the dressing

Direction

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