Name: Smoky chickpea salad
Prep time: 10 min
Cook time: 10 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 -

Ingredients for - Smoky chickpea salad

1. 1 tbsp sunflower oil

2. 2 x 400g can chickpeas, drained and rinsed

3. 200g carrots, peeled into ribbons or grated

4. 200g spinach

5. 1 small head of broccoli, roughly chopped

6. 2 tsp smoked paprika

7. 2 tsp garlic granules

8. 2 tsp dried mixed herbs

9. 4 tsp maple syrup

10. 2 tbsp low-sodium soy sauce

11. 4 tsp rice vinegar

12. 2 tsp sesame oil

How to cook deliciously - Smoky chickpea salad

1 . Stage

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 . Stage

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 . Stage

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.