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Chickpea, Salmon and Arugula Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick 30-minute meal: baked salmon on chickpea-arugula salad with zesty Dijon dressing.
Ingredients:
  • 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
  • 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:
  • Preheat oven to 400°F and prepare a baking sheet with parchment paper. Skin and debone salmon if needed. Dry the salmon with paper towels and place it on the prepared baking sheet. Drizzle with 1 teaspoon of oil.
  • Bake until fish easily flakes with a fork, about 18 to 20 minutes.
  • In a large bowl, combine all salad ingredients except for the arugula. In a small bowl, whisk together 1/3 cup of oil, lemon peel, lemon juice, vinegar, agave nectar, and mustard until well blended. Season with salt and pepper to taste.
  • Drizzle dressing over chickpea mixture and mix well. Toss in arugula. Flake salmon into bite-size pieces using 2 forks. Add salmon to salad and gently toss. Season with more salt and pepper, if preferred.

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