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 3½ cups
- • 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. 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.
