1 x 400g can chickpeas in water, drained
1 tbsp of olive oil, plus extra for brushing
1 tsp of paprika
200g of tenderstem broccoli
2 salmon fillets
1 small avocado, stone removed and sliced
1 tbsp of extra virgin olive oil
1 tbsp of toasted sesame oil
½ tbsp of reduced-salt soy sauce
1 tbsp of grated ginger
1 garlic clove, minced
Juice of ½ lime
Salt & pepper, to taste
Step 1Preheat the oven to 200°C/ 180°C fan.
Step 2Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil, paprika and season. Roast for 20-25 minutes.
Step 3Mix all the dressing ingredients together in a small bowl.
Step 4Bring a pan of boiled water to a simmer. Add the tenderstem broccoli to a steamer and steam with the lid on for about 2 minutes until al-dente.
Step 5While the tenderstem broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down. Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.
Step 6Drain the tenderstem broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.