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) chickpeas (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; 1 teaspoon 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 is a gluten free, dairy free, and pescatarian main course. One serving contains 1045 calories, 56g of protein, and 61g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have olive oil, parsley, chickpeas, and a few other ingredients on hand, you can make it. 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. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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

Ingredients you will need

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.

Ingredients you will need

Salmon

Equipment you will use

Baking Sheet

Paper Towels

Drizzle with 1 teaspoon oil.

Ingredients you will need

Cooking Oil

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

Ingredients you will need

Fish

Equipment you will use

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.

Ingredients you will need

Agave

Lemon Juice

Lemon Peel

Arugula

Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

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

Ingredients you will need

Chickpeas

Arugula

Salmon

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

Ingredients you will need

Salt And Pepper

Salmon

Equipment

Ingredients

Servings:

2teaspoons

agave nectar or honey 473milliliters

arugula 850grams

cans each) chickpeas (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 1teaspoon

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

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.