Step 1 Soak skewers in cold water for 20 minutes. Combine cumin, paprika, ginger and orange juice in a shallow non-metallic bowl. Add salmon fillets to bowl; stir to coat. Cover bowl; refrigerate for 30 minutes. Thread salmon cubes, zucchini, capsicum and mushrooms, alternately, onto prepared skewers.
Step 2 Place chickpeas, parsley, onion, currants and extra orange juice in a large salad bowl; toss to combine and set aside.
Step 3 Preheat a grill pan or barbecue to high. Cook skewers, turning, for 8 minutes, or until vegetables are tender, and salmon is golden and cooked to your liking.
Step 4 Divide salad among plates, add 2 skewers to each and serve.