Salmon Salad Bowl

Ingredients

• 140g salmon fillet
• 80g cooked chickpeas
• 80g cucumber, diced
• 40g red onion, thinly sliced
• 50g plain yogurt
• 1 tsp lemon juice
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 1 tsp oil
• fresh coriander leaves

Preparation

1. Pat salmon dry; rub with turmeric, pinch of salt, and oil.
2. Pan-sear salmon 3–4 minutes per side until just cooked; flake lightly.
3. Warm chickpeas with cumin and a splash of water; cool slightly.
4. Mix yogurt with lemon juice and a pinch of salt.
5. Assemble bowl: chickpeas, cucumber, onion, flaked salmon.
6. Drizzle spiced yogurt; finish with coriander.