Chickpea, Salmon And Arugula Salad Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 2.In a separate bowl, combine the chickpeas, flaked salmon, arugula, cherry tomatoes, and red onion.
• STEP 3.Pour the dressing over the salad and toss to coat evenly.
• STEP 4.Garnish with fresh dill and serve the Chickpea, Salmon, and Arugula Salad chilled.

Cooking Tips

• You can use canned salmon or leftover cooked salmon for this salad.
• Feel free to add other vegetables like cucumber or avocado to the salad.
• For added crunch, you can sprinkle toasted pine nuts or sunflower seeds on top.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Do not dress the salad until ready to serve to prevent wilting.
• Serve the salad as a light lunch or dinner, or as a side dish with grilled chicken or fish.