Wild Salmon & Chickpea Salad
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
If you’re in a pinch of time and money, reach for quick and flavorful canned good recipes. This salmon and chickpea salad is a meal all by itself with quality protein, healthy fats and complex carbohydrates. Just add the salad to whole wheat sandwich or pita bread, or even Romaine lettuce for a lower-carbohydrate option, to have a satisfying meal. Oh yeah, and stuffing it inside an avocado just seems like the right thing to do as well. Enjoy!
Wild Salmon & Chickpea Salad
Ingredients for 3 servings
- 3 tablespoons 2% Greek yogurt
- 2 tablespoons olive oil mayo (or reduced calorie mayo)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 12oz canned wild salmon
- 2/3 cup garbanzo, drained
- 1/4 cup onion, chopped
- 1/4 cup bell peppers, chopped (any color will do, but I used prepped chopped colorful bell peppers)
- 1 tablespoon fresh dill, chopped
- pinch of sea salt & pepper
- Mix together all of the ingredients in a bowl and season to taste with sea salt & pepper (and dill if desired). If you want to add some heat, sprinkle in some red pepper flakes.
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