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Hot-smoked salmon and crispy chickpea salad

Name: Hot-smoked salmon and crispy chickpea salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
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

Easy
April 2019

Easy
April 2019

Test kitchen approved

Serves 4
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.

Dairy-free recipes

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

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

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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

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.
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.
In a small bowl, whisk 3 tbsp olive oil, the English mustard and lemon juice. Drizzle over the salad and serve.