Hot smoked salmon, cucumber & roasted chickpea salad
A beautiful combination of textures and colours that’s worthy of centre stage at any meal table
Servings
4
About this recipe
The combination of protein-rich salmon and fibre-rich chickpeas, along with the fresh crunch of cucumber ribbons, radishes and tender peas, topped with a simple olive oil dressing, creates a perfectly balanced meal.
Radishes are an often-overlooked nutritional powerhouse – these crisp root vegetables are rich in vitamin C for immune health, plus potassium and folate. They’re extremely low in calories, while containing beneficial compounds called isothiocyanates, known for their anti-inflammatory properties.
Ingredients
400g can chickpeas, rinsed & drained
3 1/2 tbsp olive oil
Salt & pepper, to taste
130g (1 cup) fresh or frozen peas
300ml chilled or iced water
1 tbsp English mustard
1 tbsp lemon juice
120g mixed salad leaves e.g. rocket, baby spinach
4 medium size radishes, finely sliced
15cm length of a large cucumber, peeled into ribbons
150g flaked hot smoked salmon
Instructions
Step 1
Heat the oven to 180C. Spread the chickpeas out on a baking tray, toss with half a tablespoon of olive oil, season with salt & pepper, then roast for 20 minutes until crisp, tossing halfway through. Remove from the oven and leave to cool, or if you have time, leave them in the oven while it cools down, to make them even crispier.
Step 2
Blanch the peas by cooking in a pan of boiling water for 2 minutes, then immediately tip into a bowl of chilled, or preferably iced water, so they retain their colour. Once they are cool, drain well and set aside.
Step 3
In a small bowl, whisk 3 tbsp olive oil, the English mustard and lemon juice.
Step 4
Place the salad leaves, radishes, cucumber ribbons and cooled peas in a serving bowl, pour on the dressing and toss to mix well. Top with the flaked hot-smoked salmon and the crispy chickpeas before serving.