Chickpea Salad with Salmon – Savory

Peel the carrots and cut into quarter inch thick slices.

Heat 2 tablespoons oil in a deep skillet and stir-fry the carrots over medium-high heat for 5 minutes.

Add salt in moderation and pepper to taste.

Meanwhile, slice the onion very thin and place it in a bowl covered with hot water to set aside.

Rinse and halve the green beans and add them to the carrots, stir-frying for 3 minutes.

Zest and juice the lemon.

Make the dressing by mixing lemon zest, 4 tablespoons of lemon juice, tahini, and yogurt. Add salt in moderation and pepper to taste.

Drain and rinse the chickpeas in a large bowl and mix them with the dressing.

Add the stir-fried carrots and green beans to the chickpeas.

Brush the salmon fillets with the remaining oil and sprinkle with salt and pepper if desired.

Preheat an ungreased grill pan and grill the salmon for 4 minutes, turning halfway or until cooked to your liking.

Drain the onions and add them to the chickpea salad along with the arugula.

Flake the salmon into large pieces, scatter over the salad, and serve.

Equipment Needed

Spice Level: