Smoky chickpea salad

• sunflower oil↗1 tbsp tbsp
• chickpeas↗2 x 400g can g

  drained and rinsed

• carrots↗200g g

  peeled into ribbons or grated

• spinach↗200g g
• broccoli↗1 small head of

  roughly chopped

• smoked paprika↗2 tsp tsp
• garlic granules↗2 tsp tsp
• dried mixed herbs↗2 tsp tsp
• maple syrup↗4 tsp tsp
• low-sodium soy sauce↗2 tbsp tbsp
• rice vinegar↗4 tsp tsp
• sesame oil↗2 tsp tsp

Step-by-step instructions

1. 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. 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. 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.