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Chickpea, Salmon and Arugula Salad

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 17 ingredients
  • 2 servings
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Try a healthy dinner recipe that uses homemade dressing, fresh herbs and delicious cooked salmon.

Paula Kittelson
December 26, 2014

Ingredients

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

Steps

  • 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 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.
  • 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 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.

Expert 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1118.7
% Daily Value
Total Fat
68.7g
106%
Saturated Fat
10.8g
54%
Cholesterol
93.6mg
31%
Sodium
2432.2mg
101%
Total Carbohydrate
73.5g
24%
Dietary Fiber
16.8g
67%
Sugars
15.3g
Protein
54.0g
% Daily Value*:
Vitamin C
44.50%
44%
Calcium
17.70%
18%
Iron
35.40%
35%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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