Food

Salmon and Chickpea Salad

Salmon and Chickpea Salad

Salads may be virtuous, but when done right, they’re also satisfying and delicious. So, this month, we’re featuring our favorite salad recipes. With tender salmon, a hint of citrus and peppery arugula, today’s recipe would be a slam-dunk on warm nights. Ashley Rodriguez of Not Without Salt shows us how it’s done…

Salmon and Chickpea Salad

Salmon and Chickpea Salad
by Ashley Rodriguez of Not Without Salt

Salmon is plentiful in Seattle. I wish I could recount decades of memories of eating this well-marbled, pink fleshed fish but in truth it’s only recently that I’ve stopped refusing salmon’s presence on my plate.

Now I can appreciate its subtle sea flavor, tender flesh, and all its valuable health benefits. This salad serves as a bit of a summer reset when the inevitable burgers, ice cream cones, and frilly, fruity cocktails outnumber a plate’s green things. It’s quick work with a stocked pantry and especially speedy if you time it with leftovers from a salmon BBQ. It’s bright, briny, and laced with tender herbs making it a pleasure to eat while being incredibly good for you.

Recipe: Salmon and Chickpea Salad
Serves 6 as a side; or 2 as a meal

You’ll need:

2 salmon fillets
Salt and pepper
3 tsp dijon
2 cans garbanzo beans, drained and rinsed
1/2 medium red onion, finely diced
1 cup halved kalamata olives
1/4 cup capers
2 tbsp lemon juice
1/4 cup olive oil
1 tsp coarse salt
1/2 tsp fresh cracked pepper
1 pint cherry tomatoes, halved
1/2 cup chopped dill
1/4 cup chopped basil
3 cups arugula

Preheat your oven to 350F. Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

In a large bowl combine garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving, add in the herbs and arugula. Add the salad to a platter and top with the room temperature or warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them. Serve right away.

Leftovers, not as pretty, do keep for a couple days in the fridge. You can tuck them in between a couple pieces of buttered toast to perk up their presentation.

Salmon and Chickpea Salad

Thank you so much, Ashley!

P.S. More recipes, including the best Caesar salad and tasty salmon tacos.

(Photos and recipe by Ashley Rodriguez. Thanks to Stella Blackmon for helping with this series.)

  1. Tess says...

    This recipe is perfection. I’ve made it a couple times already, and it’s helping us eat all the sockeye in our freezer from last summer. Last time I made it, I subbed 1 1/2 cups of hearty lentils for the garbanzos, and it turned out really well.

  2. Jenna says...

    Making this tonight! But there’s no mention of where the 1/4 cup of olive oil is supposed to go. Is it for roasting the salmon, tossed in with everything else or added in right before serving?

  3. Can’t wait to try this on..checking my pantry for a chick pea tin right away. Thanks for the easy to make salad recipe…

  4. love salmon! just had some for lunch. plus, salmon and capers are such a classic combo- can never go wrong!

    hammyta.wordpress.com

  5. Yuum this salad is exactly what I’d love to eat right now! Salmon and capers are such a perfect match.
    Just wondering, do you take recipe submissions for these features? If yes I’d love to share some with you =)

  6. This looks so good! I’m always looking for ways to use garbanzos beans!

  7. Anne says...

    This recipe is actually fairly allergy-friendly! Would love if you included more of this variety.

  8. I call these “big ass salads” because the focus is on everything other than lettuce! Love the mix of chickpeas and salmon and olives.

  9. Nadine says...

    Yum!
    For those of you wanting more veggie based recipes, check out the first mess or love and lemons blog. They are 2 of my favorites! Enjoy

  10. Juliana says...

    This looks scrumptious! Tomorrow’s dinner sorted! :)

  11. Heather says...

    I love your blog with the exception of the food posts. It seems that every one has meat and/or dairy. A plant-based recipe would be much appreciated once in a while.

    • Katherine says...

      Was coming to comments to say the same thing! A series for plant-based recipes would be fantastic.

  12. I can’t wait to make this. Thanks for sharing. The salmon and chickpea salad sounds delicious and perfect for this time of year.

  13. Jessica says...

    Ahhh so excited for salad ideas!!! would love some salads that can be made in advance and taken to work.

    • Grain salads with roasted vegetables and feta are great for that! Make sure to add the dressing last minute (and fresh herbs).

  14. Cynthia says...

    This salad looks yummy! My husband and I enjoy salads for dinner when the weather gets hot.

  15. Claire says...

    I can’t wait to try this! I am always looking for ways to serve salmon. I also appreciate the ease of the recipe–great for the work week.

  16. Stacie says...

    Salmon! Oh how I ate so much of this just a few weeks ago. I will have to save this recipe for when I can once again eat it. I’m 10 weeks pregnant and just feel like the sound or sight of salmon makes me queasy! I think I overdid it at the beginning. :( I will have to add it on my Pinterest!

  17. Paige says...

    Omg yum! I love again and I’m constantly trying to come up with new ways to eat it.

  18. How many people is this supposed to serve? It never says anywhere in the recipe.

    • Joanna Goddard says...

      sorry about that! it serves 6 people as a side, or 2 people as a meal.

  19. First, I love Ashley’s blog.
    I don’t always think of putting something like salmon on a salad, but it’s true that a nice hit of protein like that keeps a person from feeling hungry later, which a salad doesn’t always do.

  20. I just had a salmon salad the other night for dinner, and will definitely be making more this summer. Looking forward to trying this! It looks delicious, and seems easy to make!

  21. Samantha says...

    I love everything in this salad. Reminds me of my favorite salad, which is a but simpler than this one. It has salmon, capers, black olives, arugula, lettuce and tomatoes, with olive oil and lemon dressing. The chickpeas sound like a great add-on.

    • Samantha says...

      I meant a bit, not a but :)

  22. michaela says...

    YUM! Ashley you are the BEST!