Wild Salmon And 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 enjoy a good salad, then constantly having to go out or order from your favorite salad chain doesn’t sound like the most practical way to go about satisfying your green cravings. While Chopt and Fresh & Co are good places to gas up on veggie meals, I understand that not everybody has the time nor the money to spare for regular visits and take-outs. Eating clean and being healthy can be quite expensive sometimes, but that doesn’t mean that we can’t make delicious and nutritious meals from affordable and very basic ingredients! If you’re in a pinch of time and money, reach for quick and flavorful canned good recipes, like today’s salmon and chickpea salad.
Salmon is an oily fish known for its rich reserves of protein and omega-3 fatty acids, making it good for building muscle, lowering blood-pressure, and even boosting heart-health. Chickpeas are “legumes” and are rich in fiber, calcium, magnesium, and other bone-strengthening nutrients. Together, they make for an incredibly hearty meal that’s both pocket-friendly and super easy to make.
In a bowl or as a sandwich, this recipe is a great high-protein and low-carb snack for when you’re feeling a little hungry at home or are in need of a quick refill after a smoking workout.
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To make 3 servings, you’ll need 12 ounces of Canned Wild Salmon, 3 Tablespoons of Greek Yogurt (2%), 2 Tablespoons of Olive Oil Mayo or Reduced Calorie Mayo, 1 Tablespoon of Chopped Dill, 1 Tablespoon of Dijon Mustard or Yellow Mustard, ⅔ Cup of Garbanzo (Drained), ¼ Cup of Chopped Onions, ¼ Cup of Chopped Bell Peppers, and some Salt & Pepper.
Enjoy as a regular bowl of salad by mixing in all the ingredients into a bowl and seasoning it to taste with salt, pepper, and dill (optional).
You can saute the canned salmon for a little added flavor. Take out a skillet and set it to medium-high heat. Slightly coat it with olive oil then add in the onions once it’s nice and hot. Chuck in the salmon, garbanzo, and bell peppers and let them cook for about 2 - 3 minutes or until the onions caramelize.
Wild Salmon And 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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