Chickpea and salmon poke bowl

• Chop the vegetables:
  • Cut the tomatoes in cubes.
  • Chop the chives in brunoise.
  • Cut the avocado into cubes and season with black pepper and olive oil.
• Make a mustard vinaigrette.
• Cut the salmon in 2 cm cubes. Calculate about 120 g per person. Also, you need to skin the salmon before cutting into cubes.
  • Sauté them and set aside.
• Drain the chickpeas and mix them with arugula.

PLATING

• Fill the bowl with chickpeas to half its capacity.
• Next to them, place the salmon and the vegetables.
• Place the grains on top.
• Drizzle with the mustard vinaigrette.