This recipe first appeared in Woman's Day.
Salmon and chickpea salad
This delicious salmon and chickpea salad recipe creates a hearty, healthy dish that's ready in less than 20 minutes. Serve it for dinner tonight and you'll also be feeding the family for under $20
- 15 mins preparation
- 2 mins cooking
- Serves 4
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Ingredients
- 200 gram skinless salmon fillets
- zest strip of 1 lemon
- 400 gram can chickpeas, rinsed, drained
- 150 gram baby green beans, trimmed, halved
- 1 avocado, seeded, chopped
- 2 roma tomatoes, sliced into wedges
- 1 red capsicum, seeded, chopped
- 1 Lebanese cucumber, cut into chunks
- 1 red onion, finely sliced
- 1/2 cup kalamata olives
- 2 soft-boiled eggs (see recipe tip)
- parsley leaves, crumbled feta to serve
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
Method
- 1Fill a medium saucepan with water. Add the salmon and lemon strips, then season. Bring to a gentle simmer on medium. Simmer for 2 minutes, then remove from heat and set aside, covered, for 10 minutes.
- 2In a large bowl, combine the chickpeas, beans, avocado, tomato, capsicum, cucumber, onion and olives. Season.
- 3For the dressing: In a jug, whisk all the ingredients together.
- 4Serve salad topped with flaked salmon and halved egg. Sprinkle with parsley leaves and feta.
Notes
To make soft-boiled eggs, bring to the boil in cold water and simmer for 2 minutes.