Salmon and Chickpeas Meal Salad
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
1
salmon fillet, 450 g (1 lb), skin removed
-
1 table spoon
olive oil
15 grams
2 tea spoon
salmon seasoning
10 ml
1 table spoon
lemon zest
15 ml
1
container of Le Grec Original dip (280 g)
-
1
can of chickpeas (540 ml), rinsed and drained
-
1/4
chopped red onion
-
12
cherry tomatoes of various colours, halved
-
1/2 lb
container of bocconcini pearls
200 grams
1/2
English cucumber, cut into half rings
-
1/4 cup
chopped fresh parsley
60 ml
-
Salt and pepper to taste
-
PREPARATION
- Preheat the oven to 205 °C (400 °F).
- On a baking sheet lined with parchment paper, place the salmon fillet. Drizzle with olive oil, then sprinkle with salmon seasoning and zest.
- Bake for 15 to 18 minutes until the flesh easily flakes with a fork. Remove from the oven and let cool before breaking into pieces.
- Meanwhile, place the dip in a bowl. Add the chickpeas, onion, cherry tomatoes, bocconcini pearls, cucumber, and parsley. Add salt and pepper and stir.
- Add the salmon to the bowl and stir gently. Marja’s tip: eat the leftover salad as gyros, in a pita bread.
NOTES
| Imperial | Metric | |
|---|---|---|
| 1 | salmon fillet, 450 g (1 lb), skin removed | - |
| 1 table spoon | olive oil | 15 grams |
| 2 tea spoon | salmon seasoning | 10 ml |
| 1 table spoon | lemon zest | 15 ml |
| 1 | container of Le Grec Original dip (280 g) | - |
| 1 | can of chickpeas (540 ml), rinsed and drained | - |
| 1/4 | chopped red onion | - |
| 12 | cherry tomatoes of various colours, halved | - |
| 1/2 lb | container of bocconcini pearls | 200 grams |
| 1/2 | English cucumber, cut into half rings | - |
| 1/4 cup | chopped fresh parsley | 60 ml |
| - | Salt and pepper to taste | - |
PREPARATION
- Preheat the oven to 205 °C (400 °F).
- On a baking sheet lined with parchment paper, place the salmon fillet. Drizzle with olive oil, then sprinkle with salmon seasoning and zest.
- Bake for 15 to 18 minutes until the flesh easily flakes with a fork. Remove from the oven and let cool before breaking into pieces.
- Meanwhile, place the dip in a bowl. Add the chickpeas, onion, cherry tomatoes, bocconcini pearls, cucumber, and parsley. Add salt and pepper and stir.
- Add the salmon to the bowl and stir gently. Marja’s tip: eat the leftover salad as gyros, in a pita bread.
NOTES
Bon appétit!
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
35 min
4
preparation | servings | 
difficulty | 
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 1 | salmon fillet, 450 g (1 lb), skin removed | - |
| 1 table spoon | olive oil | 15 grams |
| 2 tea spoon | salmon seasoning | 10 ml |
| 1 table spoon | lemon zest | 15 ml |
| 1 | container of Le Grec Original dip (280 g) | - |
| 1 | can of chickpeas (540 ml), rinsed and drained | - |
| 1/4 | chopped red onion | - |
| 12 | cherry tomatoes of various colours, halved | - |
| 1/2 lb | container of bocconcini pearls | 200 grams |
| 1/2 | English cucumber, cut into half rings | - |
| 1/4 cup | chopped fresh parsley | 60 ml |
| - | Salt and pepper to taste | - |
PREPARATION
- Preheat the oven to 205 °C (400 °F).
- On a baking sheet lined with parchment paper, place the salmon fillet. Drizzle with olive oil, then sprinkle with salmon seasoning and zest.
- Bake for 15 to 18 minutes until the flesh easily flakes with a fork. Remove from the oven and let cool before breaking into pieces.
- Meanwhile, place the dip in a bowl. Add the chickpeas, onion, cherry tomatoes, bocconcini pearls, cucumber, and parsley. Add salt and pepper and stir.
- Add the salmon to the bowl and stir gently. Marja’s tip: eat the leftover salad as gyros, in a pita bread.
NOTES
Bon appétit!
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