Smoked Salmon Salad

  • 15 minsCooks in 15 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

Put the drained chickpeas into a large bowl; add olive oil, lemon juice and maple syrup. Season with sea-salt and freshly ground black pepper and toss to coat.

Step 2

Arrange the spinach leaves, tomatoes and vegetables on a large serving platter. Spoon over dressed chickpeas and top with reserved fennel fronds or parsley leaves and pomegranate arils. Top with smoked salmon and serve.


200g Tassal smoked salmon
400g tinned chickpeas, drained
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon maple syrup
50g baby spinach leaves
250g heirloom tomatoes, halved
½ fennel bulb, sliced finely
1 zucchini, sliced finely
1 cup red cabbage, shredded
½ cup parsley leaves (optional)
½ cup pomegranate arils