Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate. Wild salmon delivers brain-boosting omega-3s. We like to pair the pink fish (its color comes from the antioxidant astaxanthin) with citrus and fresh herbs.
Ingredients: chickpeas, salt, paprika, cumin, curry powder. 1) Preheat oven to 170°C/150°C fan-forced. 2) Place chickpeas onto a tray with baking paper. 3) Sprinkle with spices & toss gently to coat. 4) Roast chickpeas for 1 hour or until golden and crispy. 5) Cool chickpeas on baking tray. 6) Store in an airtight container, at room temperature, for up to 2 days. 7) Enjoy as a delish snack!