Salmon, Chickpea, and Orange Salad
A bright and hearty salad featuring flaky salmon, creamy chickpeas, and fresh oranges, perfect for weeknight dinners or lunch prep.
Ingredients
Main Ingredients
- 2 fillets salmon fillets Choose wild-caught for richer flavor.
- 1 can chickpeas, drained and rinsed Canned saves time; rinse well to reduce metallic taste.
- 2 oranges, segmented Navel or blood oranges are best when in season.
- 1/4 cup red onion, thinly sliced Add for crunch and color.
- 2 cups mixed greens Base for serving.
Dressing
- 2 tablespoons olive oil Extra-virgin for best flavor.
- 1 tablespoon lemon juice Adjust to taste.
- Salt and pepper to taste
Garnish
- Fresh herbs (like parsley or cilantro) For garnish and added flavor.
Instructions
Cooking the Salmon
- Heat a skillet over medium heat and season the salmon with salt and pepper.
- Add a little oil to the pan and cook the fillets skin-side down, about 4–5 minutes per side until opaque and flaky.
Prepare the Salad Base
- In a large salad bowl, combine the drained chickpeas, segmented oranges, and thin red onion slices. Toss gently.
Make the Dressing
- Whisk together olive oil and lemon juice in a small bowl, then season with salt and pepper. Adjust to taste.
Assemble the Salad
- Pour the dressing over the chickpea-orange mixture and toss until everything is coated evenly.
- Flake the cooked salmon into bite-sized pieces and gently fold into the dressed salad mixture.
Serve
- Serve the salad mixture on a bed of mixed greens and garnish with torn fresh herbs.
Notes
Store salad components separately for meal prep; keep dressing apart until just before serving to maintain freshness.