Comfort Food with Benefits: Harissa-roasted Salmon with Chickpeas and Tzatziki

Comfort Food with Benefits - Harissa-roasted Salmon with Chickpeas and Tzatziki

This harissa-roasted salmon with chickpeas and tzatziki is one of those meals that feels indulgent but quietly does your body a lot of good. It’s packed with fibre from the chickpeas and vegetables, alongside high-quality protein from the salmon and Greek yoghurt — a combination that’s brilliant for supporting gut health and keeping blood sugar levels steady.

Fibre helps slow digestion and feeds your gut microbes, while protein adds staying power, making this a satisfying, balanced dish that won’t leave you reaching for snacks an hour later.

The warm, smoky chickpeas coated in rose harissa and spices bring depth and gentle heat, while the cooling, garlicky tzatziki balances everything beautifully. Finished with tender, oven-roasted salmon, this is a nourishing, flavour-forward recipe that works just as well for a relaxed weeknight dinner as it does for something a little more special — comfort food with benefits.

Serves 2 people,

Ingredients:

400g Chickpeas in water, drained

1 Red Onion, sliced

1 Red Pepper, sliced

3 Garlic Cloves, crushed

1.5 tbsp Tomato Puree

1 tbsp Rose Harissa Paste

1 tsp Smoked Paprika

1 tsp Cumin ground

1 tsp Honey

½ Lime, juice

2 Salmon fillets (adjust this depending on your protein requirements and the size of the

salmon fillets)

3 tbsp Greek Yoghurt

1 Cucumber

Pinch of sea salt

1 tsp Extra Virgin Olive Oil

Heat the oil in a pan and add the onions, peppers and salt. Saute gently for 5 minutes or so until soft, then add 2 cloves of the garlic, paprika and cumin, and cook for another couple of minutes.

Add the tomato puree and harissa and cook for a minute before adding the chickpeas. Add the honey, lime juice and cook for another 5 minutes.

Season the salmon fillets and roast in a hot oven (220c) until cooked through. This will be approx. 10 minutes if chilled or 20 minutes if frozen.

Meanwhile, mix the yoghurt with a clove of crushed garlic and a pinch of salt. Grate the cucumber onto a clean cloth, then gather up the sides and squeeze out the excess water.

Mix the cucumber into the yoghurt to finish the tzatziki.

Start with the tzatziki as a base on your plate. Add the chickpea mix and then the salmon fillet on top.