Recipe information
Ingredients for - Smoky chickpea salad
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 -
7. 2 tsp garlic granules -
9. 4 tsp maple syrup -
10. 2 tbsp low-sodium soy sauce -
11. 4 tsp rice vinegar -
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.
