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Paprika chickpea, bacon and winter veg salad

By Hannah Lewry
4
Easy
10 minutes
10 minutes

Ingredients

  • 125 g bacon
  • 1 T chilli oil
  • 1 t paprika
  • 1 x 400 g drained chickpeas can
  • 2 garlic cloves

Method

Pan-fry 125 g chopped bacon with 1 T chilli oil and 1 t paprika.

Add 1 x 400 g can drained chickpeas, 2 cloves crushed garlic and season.

Serve warm with roast golden beetroot and butternut, tossed with baby leaves, sliced radishes and spring onion.