Fresh Salmon Salad With Chickpeas And Tomatoes Recipes

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FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES



Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories     Salad     Bean     Citrus     Fish     Herb     Olive     Tomato     Quick & Easy     Lunch     Orange     Basil     Salmon     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

TOMATO SALAD WITH CHICKPEAS AND FETA



Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

  • Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
  • Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
  • Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
  • To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

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