RecipeWild Salmon and Chickpea Salad
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 leafy greens or in a sandwich with whole-grain bread.
- Prep time
- Total Time
This recipe makes 3 servings
- • 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
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.
Nutrition information based on 1 cup.
Try my BBQ Salmon Bowl.