Wild Salmon and Chickpea Salad
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.
Ingredients
- 6 ounces wild boneless skinless salmon (canned or fresh)
- 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
Instructions
- 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 per serving
Serving Size: 1 cupCalories: 250Carbohydrates: 20gProtein: 16gTotal Fat: 13g— Unsaturated Fat: 11g— Saturated Fat: 2gCholesterol: 40mgSodium: 370mgPotassium: 410mgFiber: 6gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 30mgCalcium: 125mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.