Chickpea Salmon Salad
Chickpea Salmon Salad
This fresh and light salad is a quick summer reset meal with wholesome chickpeas, flaky
salmon and simple ingredients. It delivers fast nourishment and satisfaction for warm-day energy.
Servings
4
Prep time
Cook time
Recipe
Gluten-free
Ingredients
- 425g tin chickpeas, drained & rinsed
- 1 clove garlic, minced
- 1 red onion, finely diced
- Juice 1 lemon (or lime)
- 1 tbsp extra-virgin olive oil
- 1 red capsicum, diced
- 60g rocket
- 200g tinned wild salmon (approx. 2 tins)
- 100g feta
- 2 tbsp capers
- Ground black pepper, to taste
Method
- Place the chickpeas into a glass container with a lid.
- Add in the garlic, red onion, lemon juice and olive oil. Mix well and then set aside for 1 hr or overnight.
- When you’re ready to serve, add the capsicum, rocket, salmon, feta and capers.
- Season with black pepper and serve immediately.
- Serve as a salad or wrap in a lettuce cup for a handheld meal.
- You may need an extra squeeze of lemon or lime juice depending on how juicy your lemons are.
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