Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 258.0
- Total Fat: 13.7 g
- Cholesterol: 17.3 mg
- Sodium: 410.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.4 g
- Protein: 11.0 g
View full nutritional breakdown of Chickpea and Cucumber salad with Salmon calories by ingredient
Chickpea and Cucumber salad with Salmon
Submitted by: SHEWRITES1Introduction
This light salad of cucumbers, chickpeas, salmon and a sweet banana pepper can be served as a side dish or an entree. The dressing is made from lemon juice and olive oil with healthy Omega 3s. If you don't have a Tablespoon of fresh parsley or oregano substitute 1/2 tsp dried. This light salad of cucumbers, chickpeas, salmon and a sweet banana pepper can be served as a side dish or an entree. The dressing is made from lemon juice and olive oil with healthy Omega 3s. If you don't have a Tablespoon of fresh parsley or oregano substitute 1/2 tsp dried.Number of Servings: 4
Ingredients
-
1 11oz can chickpeas
1 sweet banana pepper
2 pickling cukes
1 Tbs parsley and organo
I sliceof red onion diced fine
1/2 tsp dried dillweed (optional)
4 oz cooked salmon (Atlantic or Alaskan Sockeye)
2 tsp capers
Dressing
3 TbsOlive oil
1 Tbs lemon juice
1/2 tsp black pepper
dash salt
Directions
Makes 4 1-cup servings
1)Preheat the broiler oven.
2)Season the 4 oz salmon filet with a little olive oil, lemon juice and a dash of salt and pepper.
3)Depending on thickness cook for 5 - 8 minutes on high.
4) While the salmon is cooking, put the dressing together by combining the olive oil, lemon juice and a dash of salt and 1/2 tsp pepper. Whisk thoroughly.
5) Combine the drained chickpeas, cut cucumbers, sweet banana pepper, fresh parsley or oregano, red onion & capers in a bowl. Pour the dressing over it.
6) When the salmon has finished cooking, flake it into the bowl with the other ingredients. Mix well. Chill overnight.
, place the remaining in
Number of Servings: 4
Recipe submitted by SparkPeople user SHEWRITES1.
1)Preheat the broiler oven.
2)Season the 4 oz salmon filet with a little olive oil, lemon juice and a dash of salt and pepper.
3)Depending on thickness cook for 5 - 8 minutes on high.
4) While the salmon is cooking, put the dressing together by combining the olive oil, lemon juice and a dash of salt and 1/2 tsp pepper. Whisk thoroughly.
5) Combine the drained chickpeas, cut cucumbers, sweet banana pepper, fresh parsley or oregano, red onion & capers in a bowl. Pour the dressing over it.
6) When the salmon has finished cooking, flake it into the bowl with the other ingredients. Mix well. Chill overnight.
, place the remaining in
Number of Servings: 4
Recipe submitted by SparkPeople user SHEWRITES1.
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