Soups & Salads

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