This is the gut-brain connection on a plate.

Chickpeas and cavolo nero bring the fibre your microbes love, salmon brings the omega 3s that support brain health, and sumac adds a lemony kick. Your gut and brain chat all day long along the vagus nerve, so feed them both something almost effortless and most definitely delicious.

Salmon + coconut chickpeas

Ingredients:
150g Bold Bean organic chickpeas, drained
150ml coconut milk
1 tbsp maple
1 salmon fillet
2 tsp sumac
50g cavolo nero, stalks removed and shredded
Juice of 1 lime
EVOO and salt
Dill

Method:
Add the chickpeas, torn cavolo nero and coconut milk to a pan with your sumac and maple, simmer for 12-15 minutes until creamy.
Whilst this is cooking, fry your salmon until cooked through and with colour.
Plate up your coconut chickpeas and top with salmon.
Finish with a squeeze of lime and some dill, devour.