Best 3 Salmon And Chickpea Salad Recipes

Indulge in a flavor-packed culinary journey with our tantalizing salmon and chickpea salad, a dish that harmoniously blends the richness of salmon with the wholesome goodness of chickpeas. Served atop a bed of crisp lettuce, this salad is an explosion of textures and tastes. The succulent salmon, gently poached to retain its delicate flavor, pairs perfectly with the tender chickpeas, providing a satisfying contrast to the crunchy bell peppers and refreshing cucumber. With a zesty lemon-tahini dressing that ties all the elements together, this salad is a symphony of flavors that will leave you craving more. In addition to this delightful main course, we also present a collection of complementary recipes that will elevate your dining experience. From a refreshing cucumber salad with a tangy dressing to a creamy dill sauce that adds a touch of elegance to the salmon, these recipes offer endless possibilities for customization. So, prepare to embark on a culinary adventure with our salmon and chickpea salad, and let your taste buds rejoice in this symphony of flavors.

Here are our top 3 tried and tested recipes!

PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD

Panko Crusted Salmon and Corn Chickpea Salad image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup white balsamic vinegar
1 lemon, juiced
Salt and pepper
1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes
1/2 cup diced English cucumber
1/2 cup shredded romaine tops
1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off
1 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
Flour, for coating
3 eggs, beaten
1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley

Steps:

For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.
For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.

Nutrition Facts : Calories 552 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 140 milligrams, Sodium 858 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 38 grams, Sugar 7 grams

CHICKPEA, SALMON AND ARUGULA SALAD

Chickpea, Salmon and Arugula Salad image

For a quick and tasty meal that's ready in only 30 minutes, add baked salmon to a fresh salad made with chickpeas, arugula, herbs and olives. Top with our zesty homemade Dijon dressing.

Provided by By Paula Kittelson

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 17

Ingredients

2 salmon fillets (6 oz each)
1 teaspoon olive oil
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup chopped pitted kalamata olives
4 radishes, halved, sliced
1 medium shallot, chopped
2 large cloves garlic, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley
2 cups arugula
1/3 cup olive oil
Grated peel of 1 lemon
4 1/2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons agave nectar or honey
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
Bake 18 to 20 minutes or until fish flakes easily with fork.
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. Add salt and pepper to taste.
Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

Nutrition Facts : ServingSize 1 Serving

SALMON AND CHICKPEA SALAD

SALMON AND CHICKPEA SALAD image

Categories Salad Fish No-Cook Quick & Easy Lunch

Number Of Ingredients 11

Ingredients

1 15-16 ounce can chick peas drained
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
4 tbsp chopped Italian parsley
2 tsp dried dill weed
1 clove garlic crushed
1/2 cup chopped seeded grape tomatoes
2 tbsp red wine vinegar (or 1-1/2 tbsp white & 1/2 tbsp balsamic)
1/3 cup extra virgin olive oil
Salt & pepper to taste
1 14-3/4 ounce can Rubinstein's Red Salmon

Steps:

Combine all ingredients except salmon in large bowl; flake the salmon and fold into the salad mixture. Chill and serve over a bed of baby greens.

### - Fresh Ingredients: Use high-quality, fresh ingredients for the best flavor. Choose wild-caught salmon for a healthier and more sustainable option. - Cook the Salmon Properly: Pan-searing or grilling the salmon adds a delicious crispy outer layer while keeping the inside moist and flaky. Cook the salmon until it reaches an internal temperature of 145°F (63°C) for medium-doneness. - Use High-Quality Canned Chickpeas: Opt for BPA-free canned chickpeas for a healthier choice. Rinse and drain the chickpeas thoroughly before using to remove excess starch and brine. - Homemade Dressing: Make a simple and flavorful dressing using olive oil, lemon juice, Dijon mustard, honey, and herbs. Adjust the proportions to suit your taste preferences. - Fresh Herbs and Vegetables: Incorporate fresh herbs such as parsley, dill, and chives for a burst of flavor. Add diced cucumbers, red onions, and cherry tomatoes for added texture and freshness. - Seasoning: Don't be afraid to season the salad generously with salt and pepper. Taste and adjust the seasoning as needed. - Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors to meld and the salad to become more refreshing. - Serving Suggestions: Serve the salmon and chickpea salad as a main course with a side of quinoa or roasted vegetables. It can also be enjoyed as a light lunch or as a side dish at a potluck or barbecue. ###

Conclusion:

This salmon and chickpea salad is a delightful combination of flavors and textures that makes a perfect meal for any occasion. With its protein-packed salmon, fiber-rich chickpeas, and an array of fresh vegetables and herbs, this salad delivers a satisfying blend of health and taste. By following these tips, you can create a delicious and nutritious salmon and chickpea salad that will be enjoyed by family and friends alike. So, gather your ingredients, put on your apron, and let's get cooking!