Salmon Salad (& Chili Roasted Chickpeas)
Apr. 25th, 2021 02:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeSalmon Salad from this Instagram post by ZestMyLemon.
flaked salmon (I baked a salmon filet and flaked it over the top of the salad)
chili roasted chickpeas*
romaine lettuce
cherry tomatoes
cucumber
feta cheese (I used a basil and tomato flavored feta)
kalamata olives (I actually used a mix of kalamata, green, and black olives)
red onion
dressing:
olive oil (I had to sub in avocado oil, because that is all there was)
lemon juice
splash of red wine vinegar
I more or less prepared the veggies like they appear in the Instagram post, except I crumbled the feta and thick sliced the olives instead of leaving them whole. For the dressing, I found a small dish that looked like it would be around the amount of dressing for the amount of salad I made and mixed the dressing ingredients to taste. I dressed and tossed the salad before adding the chickpeas and the salmon.
The combination of everything was tasty.
*Chili Roasted Chickpeas
The recipe for chickpeas in the salad was on the ZestMyLemon website here.
Ingredients:
1 can of BPA free chickpeas, drained and rinsed
1 tsp. chili powder
1/2 tsp. sea salt
Olive oil spray
Preheat oven to 400 F or toaster oven to 425 F. Spread the chickpeas on a parchment or foil lined baking sheet. Dust the chili powder and sea salt (or whatever other seasonings you prefer), then spray with a light coating of oil spray. Bake for 15 – 25 minutes depending on desired crispness.
They can be stored in a zip lock bag in the fridge for 2-3 days.
If I were to make the roasted chickpeas again, I would spray them with oil first and toss them with seasoning in a bowl before putting them on the baking sheet. I just think they would be coated better.
They were great in the salad and as a snack later (I had about half the can left after I made the salad). I do wish I had gotten them a bit crisper. (I did them in the oven at 400 F for 20 minutes.)
flaked salmon (I baked a salmon filet and flaked it over the top of the salad)
chili roasted chickpeas*
romaine lettuce
cherry tomatoes
cucumber
feta cheese (I used a basil and tomato flavored feta)
kalamata olives (I actually used a mix of kalamata, green, and black olives)
red onion
dressing:
olive oil (I had to sub in avocado oil, because that is all there was)
lemon juice
splash of red wine vinegar
I more or less prepared the veggies like they appear in the Instagram post, except I crumbled the feta and thick sliced the olives instead of leaving them whole. For the dressing, I found a small dish that looked like it would be around the amount of dressing for the amount of salad I made and mixed the dressing ingredients to taste. I dressed and tossed the salad before adding the chickpeas and the salmon.
The combination of everything was tasty.
*Chili Roasted Chickpeas
The recipe for chickpeas in the salad was on the ZestMyLemon website here.
Ingredients:
1 can of BPA free chickpeas, drained and rinsed
1 tsp. chili powder
1/2 tsp. sea salt
Olive oil spray
Preheat oven to 400 F or toaster oven to 425 F. Spread the chickpeas on a parchment or foil lined baking sheet. Dust the chili powder and sea salt (or whatever other seasonings you prefer), then spray with a light coating of oil spray. Bake for 15 – 25 minutes depending on desired crispness.
They can be stored in a zip lock bag in the fridge for 2-3 days.
If I were to make the roasted chickpeas again, I would spray them with oil first and toss them with seasoning in a bowl before putting them on the baking sheet. I just think they would be coated better.
They were great in the salad and as a snack later (I had about half the can left after I made the salad). I do wish I had gotten them a bit crisper. (I did them in the oven at 400 F for 20 minutes.)
