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🍽️ Smoky Chickpea Salad with Green Vegetables

396 kcal · 30 min · 4 servings

Ingredients

• 800 g chickpeas (drained weight; can)
• 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 granules
• 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. Rinse the chickpeas under cold water.
2. 2. Let the chickpeas drain well in a sieve.
3. 3. Peel the carrots.
4. 4. Grate the carrots into fine julienne strips.
5. 5. Wash the spinach and broccoli thoroughly.
6. 6. Cut the broccoli into very small florets.
7. 7. Peel the tough stem of the broccoli.
8. 8. Chop the peeled stem finely.
9. 9. Heat the oil in a pan.
10. 10. Add the chickpeas to the hot pan.
11. 11. Fry the chickpeas over medium heat.
12. 12. Fry the chickpeas for 5 minutes.
13. 13. Fry the chickpeas until they are lightly golden brown.
14. 14. Mix the soy yogurt with the paprika powder.
15. 15. Stir in the garlic granules.
16. 16. Add the herbs.
17. 17. Add the maple syrup.
18. 18. Add the soy sauce.
19. 19. Add the lemon juice.
20. 20. Add the sesame oil.
21. 21. Whisk all dressing ingredients well.
22. 22. Season the dressing with salt.
23. 23. Season the dressing with cayenne pepper.
24. 24. Take 3 to 4 tablespoons of water.
25. 25. Add the water to the dressing.
26. 26. Stir the watery dressing under the chickpeas.
27. 27. Taste the chickpeas one last time.
28. 28. Arrange the salad on the prepared vegetables.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 396
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 43 g