Adding depth and texture  to the pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.

Serves 4

Ingredients

2 cups cooked chickpeas

3 Tbsp soy sauce

1 Tbsp sesame oil

2 cups broccoli florets (1 large broccoli)

1 red onion, thickly sliced

2 Tbsp cashew nuts

1 tsp sesame seeds

1 tsp nigella seeds (optional)

2 Tbsp oil, plant base

1 tsp lemon or lime juice

Handful coriander, roughly chopped

Cracked pepper

Sea salt

Method

Preheat oven 220C

Toss the chickpeas in the soy sauce and sesame oil and place in a single layer on baking tray.  Roast in hot oven, shaking tray often until glazed and golden (about 15 minutes). Remove.

In a bowl combine the broccoli, onions, cashews and seeds.  Add the oil and toss to combine.  Place in a single layer on baking tray and roast until the broccoli, onions and nuts are colouring and becoming fragrant.

Remove from the oven and add to the chickpeas, add lemon or lime juice, coriander and season lightly. Toss to combine and enjoy either hot or room temperature.