Salmon skewers with chickpea salad

Cut the zucchini, red pepper, mushrooms, and the salmon fillet into pieces. Cut the red onion into rings.
Marinate the salmon with the cumin and paprika powder.
Push the salmon fillet, zucchini, red pepper, and mushrooms onto the skewer.
Drain the chickpeas and mix with the red onion, chopped parsley and raisins.
Heat a (grill) pan at high heat and grill the skewers on both sides for about 8 minutes until the salmon is cooked and the vegetables are tender.
Divide the chickpea salad over the plates and serve with the salmon skewer.