Salmon and Chick Pea Salad

Salmon and Chick Pea Salad 5.00/5 (2 votes)

Monday and Tuesday night's efforts come together to make tonight's meal a breeze, and a delicious one at that. So, open the fridge and grab your leftover salmon and herb vinaigrette. Then toss a few ingredients together and you're done. And if you want to save even more time, I've been know to microwave asparagus on a plate for about 2 minutes instead of boiling it - just saying. :-)

Salmon and Chick Pea Salad



  • 1/2 pound asparagus, trimmed
  • 30 ounce chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 2 cups baby mixed greens, chopped
  • 1/4 cup green onion, sliced
  • 1/4-1/3 cup leftover Italian Vinaigrette
  • kosher salt and pepper, to taste
  • 1/2 pound leftover Horseradish-Caper Crusted Salmon, cold or at room temperature


  1. Place asparagus in a pot and cover with water. Bring water to a boil, reduce to simmer, and let cook for 2-3 minutes.
  2. Immediately remove from heat, drain, and run asparagus under cold water. When cool, cut into 1” pieces.
  3. In a medium bowl, toss chick peas, bell pepper, chopped mixed greens, asparagus, and green onions until combined.
  4. Drizzle with herbed vinaigrette and toss.
  5. Plate equal portions of tossed salad. Flake salmon and place on top of each salad.

Nutritional Information

Serving Size 471g Calories 460 Fat 16 Sat Fat 7 Sodium 919 Carbs 63 Sugars 5 Fiber 13 Protein 24.


KID NOTE: My kids are not big salad eaters. So, I deconstructed this meal to include portions of salmon, asparagus, and chick peas.

VEGETARIAN TIP: Use roasted vegetables instead of salmon.

GLUTEN MODIFICATIONS: Gluten free as written.

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