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RecipeWild Salmon and Chickpea Salad

Nutrition Facts
Amount per Serving
  • Calories: 340
  • Protein: 19g
  • Total Fat: 14g
    • Saturated Fat: 2g
  • Cholesterol: 26mg
  • Total Carbohydrate: 33g
  • Dietary Fiber: 9g
  • Sodium: 60mg

Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fats and vitamin D. Serve over a bed of lettuce or in a sandwich with whole wheat bread.

  • Prep time
  • Total Time
This recipe makes 3 servings
Ingredients:
  • 6 ounces wild boneless, skinless salmon (canned or fresh)
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • ½ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
Preparation:

In a medium bowl, mash the salmon. Mix in the chickpeas, onion and red pepper.

In a separate bowl, whisk together the oil and vinegar. Season with preferred herbs and spices. Pour the dressing over the salmon mixture and stir thoroughly. Cover and refrigerate up to 2 days.

Serving size: 1 cup