The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea & Celeriac Salad With Smoked Salmon
You've never had a salad quite like this. We're bringing our sustainably caught smoked salmon to the limelight, with crunchy grated celeriac and crispy chickpeas as the supporting acts. Dressed in sweet and tangy honey and mustard dressing. Encore!
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 handful of fresh dill
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 fennel
- 60g radishes
- 400g celeriac (Celery)
- 400g smoked salmon (Fish)
- 2 apple
- 4 tsp garlic puree (Rehydrated Garlic, Citric Acid)
- 25g honey
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 20g flaked almonds (Nuts)
- 1 tbsp white wine vinegar (Sulphites) (White wine vinegar, Sulphites)
Nutritional Information
Calories: 516
Protein: 37g
Carbs: 38g
Fat: 25g
Chickpea & Celeriac Salad With Smoked Salmon
You've never had a salad quite like this. We're bringing our sustainably caught smoked salmon to the limelight, with crunchy grated celeriac and crispy chickpeas as the supporting acts. Dressed in sweet and tangy honey and mustard dressing. Encore!
Cook time:
25 mins
Cuisine:
British
Food group:
Fish
Allergens: Mustard, Celery, Fish, Nuts, Sulphites
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Drain the chickpeas and transfer to a lined baking tray with the almonds and garlic paste. Toss with 1 tbsp oil and season with sea salt and black pepper. Roast for 20 mins, until crispy and golden brown.
- Thinly slice the fennel, place in a saucepan and cover with lightly salted boiling water. Boil for 3-4 mins, until softened.
- Meanwhile, peel the celeriac, then coarsely grate with the apples. Finely chop the dill (save some for garnish). Thinly slice the radishes. Add all to a mixing bowl with the fennel, vinegar, honey and mustard. Toss to combine.
- Serve onto plates with chickpeas and almonds. Drape the smoked salmon over the salad and garnish with the remaining dill.
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