To celebrate National Nutrition Week 13-19/10) and Bone and Joint Health Month, we have found a great Smoked Salmon and Chickpea Salad recipe that is simple and full of the nutrients you need to support your body. Enjoy!
National Nutrition Week 2025 – From 13 – 19 October 2025, Nutrition Australia invites Australians of all ages to celebrate the role of food in connecting and nourishing us. Once again, our theme of inspiring a connected and nourished Australia encourages us to slow down, share mealtimes, and appreciate food – from where it comes from to the enjoyment of eating together. Food is more than fuel. It’s a story, a tradition, a connection. Find more information on the Nutrition Australia website.
Smoked Salmon and Chickpea Salad
Serves – 4
Prep Time- 15 mins
Cook Time – 7 mins
Ingredients
4 eggs
1 small red onion, cut into thin wedges
400g can chickpeas, rinsed, drained
2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced
1 bunch red radishes, trimmed, cut into wedge
100g baby spinach
2 x 175g packets hot-smoked salmon, skinned, flaked
Tarragon dressing-
2 tablespoons lemon juice
2 tablespoons finely chopped tarragon
1 teaspoon ground cumin
1 teaspoon brown sugar
60ml (¼ cup) olive oil
Method
- Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled).
- Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
- Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined.
- Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
- Divide salad among plates. Tear eggs in half and place on salad. Drizzle with remaining dressing to serve.
Source – nutritionaustralia.org/