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Chickpea Salad with Tahini Dressing and Pan-Fried Salmon
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Chickpea Salad with Tahini Dressing and Pan-Fried Salmon

30 minServes 4Nutri-Score B€€
from @andy_cooks17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cherry tomatoes (cut in half)Produce250 g
  • Lebanese cucumbers (seeds removed and diced)Produce2 pieces
  • red onion (diced)Produce1 piece
  • asparagus (bunch, sliced very thin)Produce1 piece
  • chickpeas (2 cans, drained, washed and dried)Pantry800 g
  • olive oilPantry30 ml
  • pine nuts (toasted)Nuts & seeds100 g
  • ground cumin (tablespoon)Spices1 piece
  • tahiniPantry30 ml
  • lemon (juiced)Produce2 pieces
  • garlic (clove, finely grated)Produce1 piece
  • honeyPantry15 ml
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • basil (half bunch, torn)Produce1 piece
  • salmon fillets (pan-fried)Fish4 pieces

per serving

Nutrition

631kcal

Carbs
44 g
Proteins
33 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Whisk

step by step

Method

  1. Make the tahini dressing

    • Mix the tahini, lemon juice, garlic and honey together.
    • Season with salt and pepper.
    Step 1

  2. Toast the pine nuts

    • Toast the pine nuts in a dry pan until golden brown.
    Step 2

  3. Fry the chickpeas

    • Once the chickpeas are dry, place them in a hot pan with the olive oil.
    • Toss and season with salt and ground cumin.
    Step 3

  4. Assemble the salad

    • Mix the chickpeas with the pine nuts, cherry tomatoes, red onion, asparagus and basil.
    • Dress with the tahini dressing.
    Step 4

  5. Pan-fry the salmon and serve

    • Pan-fry the salmon fillets until cooked through.
    • Serve the salad with the salmon, or eat it by itself.
    Step 5
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