Smoky Chickpea Salad with Green Vegetables

Ingredients

• 800 g chickpeas (drained weight; canned)
• 2 carrots
• 120 g baby spinach
• 250 g Broccoli
• 2 tbsp olive oil
• 200 g soy yogurt
• 2 tsp smoked paprika powder
• 1 tsp garlic granulate
• 1 tsp Dried Italian herbs
• 3 tsp maple syrup
• 2 tbsp Soy sauce
• 3 tbsp Lemon juice
• 1 tbsp Sesame oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Drain chickpeas and let them dry well. Peel, clean, and julienne carrots. Clean and wash spinach and broccoli. Cut broccoli into very small florets, peel the stem and chop it finely.

2. 2.

   Heat oil in a pan, lightly roast chickpeas over medium heat for 5 minutes until slightly golden brown.

3. 3.

   Meanwhile whisk soy yogurt, smoked paprika, garlic granulate, herbs, maple syrup, soy sauce, lemon juice, and sesame oil together. Season with salt and cayenne pepper.

4. 4.

   Add 3–4 tbsp water to the dressing and pour over the chickpeas; taste and adjust seasoning. Arrange on prepared vegetables and serve.