Wild Salmon and Chickpea Salad
Recipe Wild Salmon and Chickpea Salad
![](https://joybauer.com/wp-content/uploads/2016/03/Salmon.jpg)
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
- • 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. Add the oil and vinegar and stir until everything is well coated and combined. Â Season with salt and freshly ground black pepper to taste. Add optional herbs and spices.
Serve immediately. You can refrigerate leftovers for up to two days.
Nutrition information based on 1 heaping cup.
Try my BBQ Salmon Bowl.
- Calories: 340
- Protein: 19g
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 26mg
- Total Carbohydrate: 33g
- Dietary Fiber: 9g
- Sodium: 60mg
I love this recipe. Get to use leftover salmon used dill parsley lemon balm and a Few chives to finish off. Thx Joy  keep the great healthy recipes coming!! Â
Hi Rose. Thanks for your comment, and great ideas to enhance the flavor with herbs. It sounds delish!
—Team Joy