[Speedy Legumes] NZ Smokey Salmon & Dense Chickpea Salad
with Garlic-Yoghurt Dressing & Mint
:
601 kcal:
42.7g :
15 minutes:
- Fish
- Milk
1
Tomato
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Mint
1
Garlic
1 tin
Chickpeas
280 g
Salmon
()
1 packet
Greek-Style Yoghurt
()
1 sachet
Kiwi Spice Blend
1 drizzle
olive oil
1
- Finely chop tomato, celery, baby leaves, mint and garlic. Drain and rinse chickpeas.
- In a medium heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Add Greek-style yoghurt, stirring to combine.
2
- In a medium bowl, combine salmon, Kiwi spice blend and a drizzle of olive oil.
- Heat a large frying pan over medium-high heat.
- When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
3
- To the bowl with garlic dressing, add chickpeas, tomato, celery, baby leaves and mint. Toss to combine and season to taste.
4
- Divide dense chickpea salad and smokey salmon between plates. Enjoy!
