Best 4 Fresh Salmon Salad With Chickpeas And Tomatoes Recipes

Calling all seafood lovers! Get ready to embark on a culinary adventure with our tantalizing Fresh Salmon Salad with Chickpeas and Tomatoes. This vibrant and nutritious dish is a symphony of flavors and textures, featuring succulent salmon, tender chickpeas, juicy tomatoes, and a zesty lemon-tahini dressing.

Packed with protein, healthy fats, and essential vitamins, this salad is not only delicious but also incredibly good for you. The delicate flavor of salmon pairs perfectly with the earthy chickpeas and sweet tomatoes, while the creamy tahini dressing adds a delightful tang. But that's not all! This recipe also includes two additional variations to cater to your unique preferences.

For those who prefer a vegetarian option, the Chickpea and Tomato Salad with Lemon-Tahini Dressing is a delightful choice. This vibrant salad boasts a medley of tender chickpeas, juicy tomatoes, and a refreshing lemon-tahini dressing, making it a perfect light lunch or side dish.

And for those who crave a heartier meal, the Salmon and Chickpea Bowl with Roasted Vegetables is an absolute must-try. This wholesome bowl combines flavorful salmon, tender chickpeas, roasted vegetables, and a zesty lemon-tahini dressing, creating a satisfying and nutritious meal that will leave you feeling energized and satisfied.

So, whether you're a seafood enthusiast, a vegetarian seeking a protein-packed salad, or simply looking for a delicious and healthy meal, this article has something for everyone. Dive into the recipes and let your taste buds experience the delightful symphony of flavors and textures that await!

Check out the recipes below so you can choose the best recipe for yourself!

FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES

Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories Salad Bean Citrus Fish Herb Olive Tomato Quick & Easy Lunch Orange Basil Salmon Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

SPICED SALMON & TOMATO TRAYBAKE

Spiced salmon & tomato traybake image

Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan bread and lemon wedges

Provided by Anna Glover

Categories Dinner, Supper

Time 30m

Number Of Ingredients 8

Ingredients

1 red onion , sliced
200g cherry tomatoes
3 tbsp mild or madras curry paste
400g can chickpeas , drained and rinsed
2 skinless salmon fillets
1 large or 2 small naan breads
2 tbsp fat-free yogurt
lemon wedges and a few coriander leaves, to serve (optional)

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

Nutrition Facts : Calories 796 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

TOMATO SALAD WITH CHICKPEAS AND FETA

Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

Tips:

Choose fresh, high-quality ingredients for the best flavor.
Use canned chickpeas for convenience, or cook dried chickpeas from scratch for a more flavorful result.
If you don't have fresh tomatoes, you can use a can of diced tomatoes instead.
Add a touch of lemon juice or vinegar to brighten up the flavors.
Season the salad to taste with salt and pepper.
Garnish with fresh herbs, such as parsley, cilantro, or dill.
Serve the salad immediately, or chill it for later.

Conclusion:

This fresh salmon salad with chickpeas and tomatoes is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal that is both delicious and nutritious, give this salmon salad a try.