Preheat the oven to 400 degrees

Wash and rub the chickpeas between towels so the skins rub off (not necessary to do this, but it does make a difference in taste and crispness)

Then toss the chickpeas with the turmeric, garam masala, smoked paprika and season with salt and pepper - if needed.

Arrange on a baking sheet and pop into the oven for 35 minutes.

While the chickpeas are roasting, place the walnuts in a plastic bag and give them a few blows with a heavy spoon or rolling pin (or you can use a food processor though I think the plastic bag option is more fun)

Then toss the roughly crushed walnuts with the smoked paprika and curry powder and place on the salmon fillets

Season with salt and pepper to taste (if desired) place on a foil lined baking tray and place in the oven (with the chickpeas) for 15-18 minutes

While the salmon and chickpeas are in the oven, saute the onion in the olive oil over medium heat till onion is translucent. Then add in the grated ginger and Brussels Sprouts. Sprinkle the lime juice on top and saute for 10 minutes. If you like the Brussels Sprouts to be charred, then don’t stir the ingredients -making sure to flip them once halfway between the cooking time. Garnish with black sesame seeds, season with salt and pepper if needed and enjoy.