Hot-smoked salmon and crispy chickpea salad

Hot-smoked salmon and crispy chickpea salad
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 20 min

A good salad should be packed full of texture, flavour and, most importantly, fill you up! This chickpea and hot-smoked salmon platter does just that and with only a few simple ingredients.

For more ways with a tin of chickpeas, check out our cracking collection. 

Nutrition: per serving

Calories
281kcals
Fat
18.6g (3.1g saturated)
Protein
14.1g
Carbohydrates
12g (2.1g sugars)
Fibre
4.6g
Salt
0.5g
Calories
281kcals
Fat
18.6g (3.1g saturated)
Protein
14.1g
Carbohydrates
12g (2.1g sugars)
Fibre
4.6g
Salt
0.5g

Ingredients

  • 400g tin of drained and rinsed chickpeas
  • Olive oil
  • 110g bag of baby leaf salad squeeze of lemon juice
  • 100g finely sliced radishes
  • ½ cucumber, peeled into ribbons
  • 150g flaked hot-smoked salmon
  • 1 tbsp English mustard
  • 1 tbsp lemon juice

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Toss a the chickpeas with a drizzle of olive oil and some salt and pepper on a baking tray, then roast for 20 minutes until crisp, tossing halfway through.
  2. Toss a the baby leaf salad with a squeeze of lemon juice and a drizzle of olive oil. Top with the radishes, cucumber ribbons, flaked hot-smoked salmon and the crispy chickpeas.
  3. In a small bowl, whisk 3 tbsp olive oil, the English mustard and lemon juice. Drizzle over the salad and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious magazine June cover

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

june ipad cover