Fresh Salmon Salad with Chickpeas and Tomatoes

Ingredients for Fresh Salmon Salad with Chickpeas and Tomatoes

• 90ml olive oil, divided

• 6 (5- to 170g ) salmon fillets (about 900g )

• 475ml chickpeas from two (425g) cans, drained, rinsed

• 350ml chopped tomatoes

• 60ml (scant) Niçoise olives or other small black olives

• 2 tablespoons chopped fresh Italian parsley

• 2 tablespoons fresh orange juice

• 1 tablespoon fresh lemon juice

• 1 tablespoon salt-packed capers, rinsed, or drained capers in brine

• 1 tablespoon grated orange peel

• 1 teaspoon grated lemon peel

• 2 tablespoons fresh basil leaves, torn if large

How to make Fresh Salmon Salad with Chickpeas and Tomatoes

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.

Heat remaining 60ml oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.