Intro

Salmon and Chickpea Salad // Not Without Salt

I didn’t intend to post two salmon recipes in a row but I did intend to tell you about this one as quickly as possible.

This is the salad that has balanced out the burgers and ice cream. It’s the one that has put me back on a healthful track when the weekend’s activity were filled with less-than-healthful things. Good things but the sort that need me to reset. And it’s the one that is getting me to eat salmon (along with the sandwich from the last post) because I live in Seattle so I feel it’s part of my duty to consume a lot of salmon.

Salmon and Chickpea Salad // Not Without Salt

 

Salmon and Chickpea Salad // Not Without Salt

I love this salad for its brightness, the briny pop from both olives and capers and the way in lingers in the fridge until the next day. Because this is the sort of season that I need food to linger in the sort of satisfying way when the work of one meal carries on to the next and then the next.

As with most of my recipes feel free to tweak this one to suit your tastes. Another green, in place of the arugula would be fine here too. I just happen to have a garden bursting with the peppery green.

Salmon and Chickpea Salad // Not Without Salt
 
Salmon and Chickpea Salad // Not Without Salt

 

Salmon and Chickpea Salad

Serves 6 (or more as a side)

 

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

 

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

 

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

 

25 Responses to “Salmon and Chickpea Salad”

  1. Laura

    Perfect timing Ashley! I have grilled salmon left over from last night! Received this just in time for lunch. Amazing photography and recipe, as always. :)
    Cheers – Laura

    Reply
  2. Giulia

    Yummy. I make a similar salad with rainbow trout and no olives (I still don’t like them ;)). Such a great way to eat fish and perfect to bring to picnics.

    Reply
  3. Marisa Franca @ All Our Way

    I love salmon and in our family we could eat three times a week. Unfortunately we’re in the Midwest so wild caught salmon is VERY expensive. I also use arugula in my recipe only I roast shitake mushrooms and leeks and toss them with the fresh arugula. It is terrific tasting, I’ve convinced many people to eat arugula with this recipe.

    Reply
  4. Stephanie

    This looks so healthful and delicious. Full of nutrients. The piece of salmon you used looks gorgeous. Hopefully I can get a good filet like that and make this at some point this week!

    Reply
  5. Michael Majeed

    Wow, this looks absolutely amazing. Must commend you for the photography. Salmon has always been one of my favorite things to cook, and this is different so I’ll give this a shot.

    Reply
  6. Erica

    Ashley, thanks for sharing! I’m from Washington but live in California (gasp), so I feel the need to make this immediately for my CA friends and bring a little Northwest down here. Looks gorgeous, as always!

    Reply
  7. Tanya

    This is a keeper! I’m not a big fan of arugula, so I just left it out. Loved the salty capers and olives against the creaminess of the garbanzos and the acidity of the tomatoes! It worked great with my baked salmon. Thanks for the recipe!

    Reply
  8. Aysegul - Ice

    beautiful and healthy salad. Also a.k.a our dinner tonight.
    I can never have enough chickpeas in my life. And ohhh salmon….
    YUM!
    thank you for sharing.

    Reply

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