Serves – 2

200g Chickpeas

200g Carrots

200g Broccoli

1 x Onion

2 x tomato

1 x lime

1tbsp olive oil

1 x Pepper (any colour)

1/2 cucumber

Handful of coriander

Put a pan of  water on the stove and bring to the boil. In a separate pan heat through the chickpeas. Meanwhile dice the onion, cucumber & pepper, add to a mixing bowl. Take each tomato , cut into quarters, remove the seeds, dice and add to the mixing bowl. Roll the lime on a chopping board, this will loosen it allowing yo to easily get the juice, cut in half and squeeze both halves into the bowl. Add the olive oil, mix everything together, season with salt and pepper to taste. Roughly chop the coriander and add to the mix. Put to the side. (you can add chilli to this mix to bring a bit of heat to the dish) Take 200g of Carrots, peel, take the top off and lay on a board. Cut into roughly 1 inch size portions and then cut each piece in half diagonally. Add to the pan of boiling water and cook for about 6 mins. Take 200 of Broccoli Florets and add to the water with the carrots and cook for 3-4 mins or until tender. Once the Carrots and Broccoli are cooked drain in a colander and add back into the dry pan. Take two tbsp of Salsa and mix into the veg, arrange veg in a plate, top with the chickpeas and then finish with the rest of the salsa.