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Chickpea, Salmon and Arugula Salad

Paula Kittelson
Updated Dec 25, 2014
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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.

Chickpea, Salmon and Arugula Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 2
  • Ingredients 17
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Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Bake 18 to 20 minutes or until fish flakes easily with fork.
  • Step 
    3
    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.
  • Step 
    4
    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

Nutrition Facts are not available for this recipe

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