Chickpea, Salmon and Arugula Salad

Name: Chickpea, Salmon and Arugula Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons agave nectar or honey; 473 milliliters arugula; 850 grams cans each) Progresso® chick peas (garbanzo beans), drained, rinsed; 2 teaspoons Dijon mustard; 59 milliliters chopped fresh basil leaves; 1 Tbsp chopped fresh parsley; 2 large cloves garlic, finely chopped; 79 milliliters chopped pitted kalamata olives; 5 teaspoons fresh lemon juice; 1 Grated peel of lemon; 79 milliliters olive oil; 4 radishes, halved, sliced; 1 Tbsp red wine vinegar; 340 grams salmon fillets each); 2 servings Salt and freshly ground pepper to taste; 1 medium shallot, chopped

Chickpea, Salmon and Arugula Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1027 calories, 56g of protein, and 59g of fat per serving. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up radishes, arugula, salt and pepper, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet.

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Salmon

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Baking Sheet

Paper Towels

Drizzle with 1 teaspoon oil.

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Cooking Oil

Bake 18 to 20 minutes or until fish flakes easily with fork.

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Fish

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Oven

Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended.

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Agave

Lemon Juice

Lemon Peel

Arugula

Mustard

Vinegar

Cooking Oil

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Whisk

Bowl

Add salt and pepper to taste.

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Salt And Pepper

Pour dressing over chick pea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces.

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Arugula

Salmon

Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

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Salt And Pepper

Salmon

Equipment

Ingredients

Servings:

2teaspoons

agave nectar or honey 473milliliters

arugula 850grams

cans each) Progresso® chick peas (garbanzo beans), drained, rinsed 2teaspoons

Dijon mustard 59milliliters

chopped fresh basil leaves 1Tbsp

chopped fresh parsley 2large cloves

garlic, finely chopped 79milliliters

chopped pitted kalamata olives 5teaspoons

fresh lemon juice 1

Grated peel of lemon 79milliliters

olive oil 4

radishes, halved, sliced 1Tbsp

red wine vinegar 340grams

salmon fillets each)2servings

Salt and freshly ground pepper to taste 1medium

shallot, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.