This Mediterranean salmon salad features a whole lot of goodness, plus it tastes delicious and can be whipped up in less than half an hour!
The spice-coated chickpeas and salmon get roasted in the oven together, with a cooking time of just 10-15 minutes.
While they cook, make the paprika yoghurt dressing and chop the salad ingredients.
Then, plate everything up and serve. A nutritious meal (that also tastes really good) ready in just 25 minutes.
If salmon isn’t your thing, white fish or chicken tenderloins would also work really well.
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This Mediterranean salmon salad features a whole lot of goodness. Nutritious, delicious and ready in under 30 minutes!
PREPARE SALMON AND CHICKPEAS
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
Combine oregano, garlic powder, paprika, salt and pepper in a small bowl. Drain chickpeas well and place in a separate bowl. Add oil and two tablespoons spice mix. Stir to combine well. Place salmon on prepared trays and sprinkle remaining spice mix on top. Add chickpeas to tray and bake for 10-15 minutes, until chickpeas are roasted and salmon is cooked.
Place all dressing ingredients in a bowl and stir or whisk to combine. Season to taste with salt and pepper.
Thinly slice cucumber and onion. Slice avocado. Roughly dice feta. Divide spinach/kale between serving plates or bowls and top with cucumber, onion, avocado and feta.
Place salmon and chickpeas on top of salad. Drizzle with dressing and serve.
WINE MATCH: A Pinot Noir or Chardonnay.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like salmon, swap for firm white fish fillets or chicken tenderloins (chicken will need longer to cook, about 15-20 minutes).
STORING AND REHEATING: You can make up individual salads (including adding dressing) and refrigerate until required. Eat cold. If you prefer the salmon and chickpeas warm, store separately and reheat in the microwave.