Chick Pea, Salmon and Arugula Salad

Blogger Paula Kittelson from Blogging Foods shares her favorite quick and healthful dinner recipe.

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Servings 2

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ingredients 17
Prep Time 30 min
Total Time 30 min

Ingredients

Salad

2: salmon fillets (6 oz each)

1: teaspoon olive oil

2: cans (15 oz each) Progresso® chick peas (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

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Directions

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.
2 Bake 18 to 20 minutes or until fish flakes easily with fork.
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.
4 Pour dressing over chick pea 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.