Fresh Salmon Salad with Chickpeas and Tomatoes

All enjoyed! I changed by make a salad (greens, tomatoes, avocado, red pepper) and cooking the chickpeas, olives, and juices/zest. I then poured the chickpea mixture over the salad and tossed the salmon over. Definitely make again.

• cheerycook

• DC

• 4/27/2017

Excellent recipe, perfect summer meal! I also added avocados, red bell peppers and cayenne pepper. A hit with husband and kids equally, a must try!

• Anonymous

• California

• 6/7/2013

Excellent! Very tasty!

• Anonymous

• Monterey Hills, CA

• 7/15/2012

This was an excellent and easy warm salad and a great way to use up leftover salmon. I did not add the capers or measure the citrus. I used the grated peels from one whole orange and lemon, and the juices from half of each. I also had about a half cup of rice that I threw in. Delicious. All the kids loved it.

• Anonymous

• Solana Beach, CA

• 7/6/2012

Very good, and interesting as well. To those who wanted cumin, try it with the chickpea confit from this site.

• gwenhendry

• boston

• 4/25/2012

I found it to be a great summer salad, easy to assemble and good - HOWEVER I would definitely leave out the capers next time. I've nothing personal against them, but here, even rinsed, they overpower any trace of citrus flavor and quite simply aren't necessary. In my humble opinion of course.

• shirlette

• IL

• 7/26/2011

This didn't work for me. I made it exactly as per the recipe, but cut the oil in the last step in 1/2 to make it less greasy. Maybe because of that the dish lacked flavor. The chickpea mixture and the salmon never came together for me. Also I didn't taste any of the citrus flavors. I ended up eating it with an olive oil/garlic/red wine vinegar dressing I had in the fridge.

• kate_cooks

• New York

• 7/6/2009

This is a good, healthy dish that is very satisfying. I also added canned tomatoes, but think fresh would have been better. Otherwise, I really enjoyed the dish. The basil is the best part -- don't omit it! I will certainly make this again.

• kburkhol

• Lafayette, IN

• 9/20/2008

This recipe was quick and simple, hwever I made some adjustments do to what i had in my pnatry. Instead of ornge juice, i used tangerine juice which realy kicked up the citrusy notes. I also used whole-canned tomatoes because I had no fresh ones on hand. I marrinated the chickpea mixture before warmin it and realy think that helped the flavors soak in. I omited the basil and would use more lemon zest next time. Adding a little cayane may also kick up the flavor. I paired the salad with barley which added some nice texture and grilled the salmon to give it a little more of a smoky flavor. The salad would be great chilled and stuffed into pita pockets

• Anonymous

• denver, co

• 8/26/2008

I added sauteed spinach to the chickpea salad and did not flake the salmon into it. Instead, I served it whole with the salad as a side. Also made some herbed potato salad to go with (also from this site.) Very good!

• isabelle94

• London

• 7/23/2008

this was absolutely delicious, and fast for a weeknight supper. Also made leftovers to bring on a picnic tomorrow - plan to have it in pitas. Tonite we served it on top of a green salad -- mmm & healthy too. I used a cajun marinated salmon fillet (from our local store) to add a subtle kick and also added about 1 Tbl of cumin and maybe 1 tsp cinnamon to give it a moroccan flavor.This was a good idea -- would do again, and would probably use even more cumin.

• colleencc

• Ancaster Ontario

• 6/6/2008

This is an amazing recipe. We make this about once a week. We add the salmon at the end to cook and then the basil and eat it warm. Yummy!

• Anonymous

• A cook from Montgomery, AL

• 5/19/2008

This is a great way to use leftover salmon. I steamed some cut-up green beans and added them. Delicious!

• separg

• Atlanta, GA

• 1/5/2008

Served not as salad, but over a bed of raw spinach topped with sauce and then whole salmon filet. Looked and tasted beautiful. Served with a great Cabernet.

• Anonymous

• Port Townsend, WA

• 6/22/2007

Oh my goodness!!! What a delightful recipe this is! We grilled two wild salmon filets, substituted sundried tomatoes for the fresh ones because tomatoes aren't at their best yet in Tennessee because of the drought. Added canned,drained artichoke hearts and did not heat anything. It was wonderful last night AND today for lunch. Heart healthy and satisfying. A great combo!

• mitzlarue1

• Nashville,Tennessee

• 6/15/2007