Best 3 Salmon And Chickpea Salad Recipes

Salmon and chickpea salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and omega-3 fatty acids, making it a great choice for a nutritious and satisfying meal. With its combination of fresh, vibrant flavors and textures, this salad is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA, SALMON AND ARUGULA SALAD

Chickpea, Salmon and Arugula Salad image

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.

Provided by By Paula Kittelson

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 17

Ingredients

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
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:

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

Nutrition Facts : ServingSize 1 Serving

PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD

Panko Crusted Salmon and Corn Chickpea Salad image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup white balsamic vinegar
1 lemon, juiced
Salt and pepper
1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes
1/2 cup diced English cucumber
1/2 cup shredded romaine tops
1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off
1 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
Flour, for coating
3 eggs, beaten
1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley

Steps:

For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.
For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.

Nutrition Facts : Calories 552 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 140 milligrams, Sodium 858 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 38 grams, Sugar 7 grams

SALMON AND CHICKPEA SALAD

SALMON AND CHICKPEA SALAD image

Categories Salad Fish No-Cook Quick & Easy Lunch

Number Of Ingredients 11

Ingredients

1 15-16 ounce can chick peas drained
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
4 tbsp chopped Italian parsley
2 tsp dried dill weed
1 clove garlic crushed
1/2 cup chopped seeded grape tomatoes
2 tbsp red wine vinegar (or 1-1/2 tbsp white & 1/2 tbsp balsamic)
1/3 cup extra virgin olive oil
Salt & pepper to taste
1 14-3/4 ounce can Rubinstein's Red Salmon

Steps:

Combine all ingredients except salmon in large bowl; flake the salmon and fold into the salad mixture. Chill and serve over a bed of baby greens.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have cooked salmon, you can cook it yourself by baking it in the oven or grilling it.
If you don't have canned chickpeas, you can cook dried chickpeas by soaking them overnight and then simmering them in water until they are tender.
You can use any type of vegetables you like in this salad. Some good options include cucumber, celery, red onion, and bell pepper.
For a creamy dressing, use mayonnaise or Greek yogurt. For a lighter dressing, use a vinaigrette made with olive oil, vinegar, and herbs.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Salmon and chickpea salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, healthy fats, and fiber, and it is also a good source of vitamins and minerals. This salad is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give salmon and chickpea salad a try.