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

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

Directions:

• 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.

Nutrition per serving:

• kcal301
• fat9g
• saturates1g
• carbs34g
• sugars0g
• fibre13g
• protein15g
• salt0.8g