Chickpea, Salmon and Arugula Salad

Chickpea, Salmon and Arugula Salad

Blogger Paula Kittelson from Blogging Foods shares her favorite quick and healthful dinner recipe. Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

2 to 4

servings

Salad
2
salmon fillets (6 oz each)
1
teaspoon olive oil
2
cans (15 oz each) Progresso® chick peas (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
  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.
  2. Bake 18 to 20 minutes or until fish flakes easily with fork.
  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.
  4. Pour dressing over chick pea 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.
Makes 2 to 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve the salad with a generous drizzle of your favorite olive oil, a lemon wedge and crusty bread.
Substitute 1/2 cup of your favorite fresh veggie for the radishes, if desired.
You can serve the salad right away or refrigerate up to 3 hours so the flavors can develop.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.