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Chickpea, Salmon and Arugula Salad

Chickpea, Salmon and Arugula Salad

Ingredients:17
Servings:2

By Paula KittelsonUpdated 12/25/2014

Chickpea, Salmon and Arugula Salad

Ingredients:17
Servings:2

For a quick and tasty meal that's ready in only 30 minutes, add baked salmon to a fresh salad made with chickpeas, arugula, herbs and olives. Top with our zesty homemade Dijon dressing.

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Chickpea, Salmon and Arugula Salad

Prep time:30 min
Total time:30 min
Ingredients:17
Servings:2

Chickpea, Salmon and Arugula Salad

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Ingredient

Salad

2 salmon fillets (6 oz each)
1 teaspoon olive oil
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup chopped pitted kalamata olives
4 radishes, halved, sliced
1 medium shallot, chopped
2 large cloves garlic, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley
2 cups arugula

Dressing

1/3 cup olive oil
Grated peel of 1 lemon
4 1/2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons agave nectar or honey
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste

Instructions

Step 1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.

Step 2
Bake 18 to 20 minutes or until fish flakes easily with fork.

Step 3
Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.

Step 4
Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

Recipe Tips

Serve the salad with a generous drizzle of your favorite olive oil, a lemon wedge and crusty bread.
Substitute 1/2 cup of your favorite fresh veggie for the radishes, if desired.
You can serve the salad right away or refrigerate up to 3 hours so the flavors can develop.

Nutrition Facts

Nutrition facts are not available for this recipe