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
  • Print
This recipe first appeared in Woman's Day.
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  • 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
  • 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


  • 1
    Fill 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.
  • 2
    In a large bowl, combine the chickpeas, beans, avocado, tomato, capsicum, cucumber, onion and olives. Season.
  • 3
    For the dressing: In a jug, whisk all the ingredients together.
  • 4
    Serve salad topped with flaked salmon and halved egg. Sprinkle with parsley leaves and feta.


To make soft-boiled eggs, bring to the boil in cold water and simmer for 2 minutes.