
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.
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.
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.





