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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
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.
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.)
