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
• 200 g carrots, peeled into ribbons or grated
• 200 g 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

Steps

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.
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.
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.