Gabriela Peacock 14-day plan: Salmon & kale salad with chickpea croutons - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gabriela Peacock 14-day plan Salmon & kale salad with chickpea croutons By You Magazine - May 23, 2021 Packed with omega-3, protein, B vitamins and selenium, salmon is a wonder fish. Chickpeas are a great source of fibre and make a delicious snack when roasted; I like finishing them with a little salt and some apple cider vinegar. Kate Whitaker GLUTEN-FREE DAIRY-FREE SERVES 2 PREP 5 minutes, plus soaking time COOK 30 minutes CALORIES PER SERVING 406 1⁄2 can (200g) chickpeas, drained and rinsed 1 tbsp olive oil 1 tsp garlic powder 1⁄2 red onion, thinly sliced Juice of 1⁄2 lime 40g tempeh, cut into small cubes 1 salmon fillet (about 125g), skin on 120g kale, stalks removed FOR THE DRESSING 15g cashew nuts, soaked overnight (leave in the refrigerator in a bowl of water) 1 tsp Dijon mustard 1 tsp olive oil 1⁄2 garlic clove Juice of 1⁄2 lemon 1 tbsp water Preheat the oven to 200C/180C fan/gas 6. Pat the chickpeas dry with kitchen paper, so they crisp up when they’re roasted. Tip them into a shallow roasting tin, pour over half the oil, add the garlic powder and mix everything together. Season well. Roast for about 20 minutes, or until crispy. Remove from the oven and allow to cool a little. Meanwhile, place the onion in a small bowl, squeeze over the lime juice and leave to pickle. Heat the rest of the oil in a frying pan over a medium heat and fry the tempeh and the salmon, skin side down, for 2 minutes before turning over and frying for 2 more minutes, or until cooked through. The tempeh should be lightly browned on all sides. Season and set aside to cool. Remove the skin from the salmon (be sure to eat it as a snack) and flake the flesh. Put all the dressing ingredients into a blender and blitz until creamy and smooth, adding a little water to thin if necessary. Place the kale in a bowl, pour over half the dressing and toss. Add the salmon, tempeh, chickpeas and pickled onions then drizzle the dressing over the top. Season well before serving. Now buy the book Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20. Extracted by Claire Coleman RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved