Serves 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

For the dressing

• 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

Method

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. 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. 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.