Smoky Chickpea & Raw Veggie Salad

Name: Smoky Chickpea & Raw Veggie Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 2 can canned chickpeas, drained and rinsed; 200 g carrots, peeled into ribbons or grated; 200 g baby spinach; 1 piece small head of broccoli, roughly chopped; 1 tbsp sunflower oil; 2 tbsp low-sodium soy sauce; 4 tsp maple syrup; 4 tsp rice vinegar; 2 tsp smoked paprika; 2 tsp garlic granules; 2 tsp dried mixed herbs; 2 tsp sesame oil

A vibrant and nutritious salad featuring crispy, pan-fried chickpeas tossed in a savory maple-soy glaze. Combined with fresh carrot ribbons, baby spinach, and crunchy raw broccoli, it's a perfect high-protein lunch or light dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time6 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained and rinsed
2 can
carrots, peeled into ribbons or grated
200 g
baby spinach
200 g
small head of broccoli, roughly chopped
1 piece
sunflower oil
1 tbsp
low-sodium soy sauce
2 tbsp
maple syrup
4 tsp
rice vinegar
4 tsp
smoked paprika
2 tsp
garlic granules
2 tsp
dried mixed herbs
2 tsp
sesame oil
2 tsp

Step-by-Step Instructions

Heat the sunflower oil in a large skillet or frying pan over medium heat. Add the drained and rinsed chickpeas and fry for 3-4 minutes, stirring occasionally, until they are sizzling and slightly crispy.

In a small bowl, whisk together the smoked paprika, garlic granules, dried mixed herbs, maple syrup, soy sauce, rice vinegar, and sesame oil to create the dressing.

Pour the dressing mixture over the chickpeas in the pan along with 4 tablespoons of water. Bring to a boil and cook for 1-2 minutes until the liquid has reduced slightly and forms a glossy glaze. Remove from the heat and season with salt and pepper to taste.

In a large mixing bowl, toss the carrot ribbons, spinach, and chopped broccoli together. Divide the vegetable mix between plates, then top with the warm glazed chickpeas. Drizzle any remaining juices from the pan over the salad as a dressing.

Chef's Tips

For extra crunch, you can roast the chickpeas in an air fryer at 200°C for 10 minutes before adding the glaze. If you find raw broccoli too tough, blanch it in boiling water for 2 minutes before tossing it with the other vegetables.