Smoky chickpea salad

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

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

Description

• 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.