Smoky chickpea salad
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp sunflower oil
- 2 x 400g can chickpeasdrained and rinsed
- 200g carrotspeeled into ribbons or grated
- 200g spinach
- 1 small head of broccoliroughly 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
Nutrition: Per serving
- kcal301low
- fat9glow
- saturates1g
- carbs34g
- sugars12g
- fibre13ghigh
- protein15g
- salt0.8g
Method
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.
