|300 g||salmon filet|
|130 g||chickpeas (drained)|
|4 tbsp||olive oil|
|1 tsp||garlic powder|
|1||lime (zest and juice, divided)|
|chopped parsley for serving|
Preheat oven to 180°C/360°F. Halve cherry tomatoes and set aside. Wash and dry salmon filet, and place it in a baking dish. Drizzle with some of the olive oil. Season with salt, pepper, garlic powder, and lime zest.
Meanwhile, add chickpeas, peas, tahini, parsley, mint, garlic, olive oil, lime juice, salt, and pepper to a food processor. Purée for approx. 30 sec. until creamy. Set the pea hummus aside.
Halve the bagels and toast briefly on both sides. Remove the salmon filet from the oven and pull apart with a fork.