Dukkah-crusted salmon and chickpea salad

Dukkah-crusted salmon and chickpea salad


Serves 4


  • 1 tbsp olive oil
  • 500g skinless salmon, cut into 3cm cubes
  • 1/3 cup dukkah
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1/2 medium red onion, finely sliced
  • 2 medium tomatoes, diced
  • 1/4 cup parsley leaves
  • 80g rocket leaves


Heat oil in a non-stick frypan over medium heat. Coat salmon liberally in dukkah. Fry for 2-3 minutes or until cooked through, turning often to ensure it browns on all sides. Transfer to a plate lined with absorbent paper.

Meanwhile, whisk extra virgin olive oil, lemon juice and cumin in a large bowl. Add remaining ingredients and toss well.

Divide dressed salad evenly between four plates. Top with dukkah-crusted salmon.

Find related salmon recipes

Serving Suggestions


  • Be careful not to overcook the salmon as it will be dry.
  • Chicken or white fish would also be delicious served this way.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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