Name: Smoky chickpea salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
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

One serving of peach, mozzarella & chicken panzanella

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

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.

Smoky chickpea salad

App onlyPeach mozzarella & chicken panzanella. This is a premium piece of content available to registered users.

Broad bean, pea & ricotta frittata

15-minute mix & match salad

For the dressing

Method

step 1

step 2

step 3

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App onlyPeach mozzarella & chicken panzanella. This is a premium piece of content available to registered users.

Broad bean, pea & ricotta frittata

15-minute mix & match salad

Ingredients

Nutrition

For the dressing

Method

step 1

step 2

step 3

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