Salmon & chickpea salad
670 cals, 48p, 24c, 36f (per meal)
1/2 tsp (3mL)
1 tsp (2g)
1 1/2 lbs (680g)
2 tbsp (30mL)
4 tsp (20g)
6 tbsp (90g)
8 piece(s) (80g)
1 avocado(s) (201g)
8 cup (240g)
1 can (448g)
1
Preheat oven to 350°F (180°C).
2
Add chickpeas to a sheet pan and mix them together with the oil, cumin, and some salt until evenly coated.
3
Move the chickpeas away from the center of the sheet and place the salmon skin side down in the middle. Season salmon with some salt and pepper and bake 14-16 minutes until salmon is fully cooked and chickpeas are golden.
4
Meanwhile, in a small bowl, mix the hummus, mustard, lemon juice, and some salt and pepper to make the dressing. If needed, stir in a splash of water to thin out the consistency of the dressing.
5
When salmon is done and cool enough to handle, cut it into chunks.
6
Serve greens with sun dried tomatoes, avocado, chickpeas, salmon and dressing.