Chickpeas, Grilled Broccoli and Asparagus With Popped Chilli Grapes and Bagel Croutons
Chickpeas are incredibly easy to cook from dried but you will need to soak them overnight in water and baking soda before cooking them, so if time isn't on your side you can resort to canned ones. I used broccoli and asparagus in this dish because they were in season when we shot the photograph, but you can also use sweetcorn, pumpkin, carrots, aubergine (eggplant) or other vegetables instead. The bagel croutons add a lovely chewiness and crunch to the salad, so if you're gluten intolerant, use gluten-free bread rather than leave them out. This salad can be served as a first course, or as part of a meal.
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