- 3 tbsp tinned chickpeas, rinsed and drained
- 100g/3½oz flaked cooked salmon
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- ½ tsp chilli flakes
- 1 tbsp soy sauce
- 1 lime, zest and juice only
- 1 tsp honey
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 4 whole iceberg lettuce leaves
- 1 orange, cut into wedges
- 1 tbsp chopped fresh parsley leaves
- Mix all the ingredients together in a bowl and stir until well combined.
- Divide the mixture evenly and spoon into four lettuce cups placed on a serving plate. Garnish with the orange wedges and sprinkle over the parsley.