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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp sunflower oil
- 2x 400g can chickpeas, drained and rinsed
- 200g carrots, peeled into ribbons or grated
- 200g spinach
- 1small head of broccoli, roughly chopped
- 2tsp smoked paprika
- 2tsp garlic granules
- 2tsp dried mixed herbs
- 4tsp maple syrup
- 2tbsp low-sodium soy sauce
- 4tsp rice vinegar
- 2tsp sesame oil
Instructions
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.