A fresh and simple summer dish, perfect to take with you for a lunch break… salmon, chickpea, and zucchini salad, quick to prepare with smoked salmon, cherry tomatoes, and aromatic herbs. You only need to sauté the zucchini in a pan and mix them with the other ingredients, and in just a few minutes, you’ll have a light yet flavorful and nutritious dish. You can enrich your salad as you like by adding other vegetables or cubes of feta cheese. Try this recipe, it’s very easy and delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons, Summer
- Energy 218.93 (Kcal)
- Carbohydrates 18.71 (g) of which sugars 5.21 (g)
- Proteins 20.53 (g)
- Fat 6.57 (g) of which saturated 0.93 (g)of which unsaturated 1.69 (g)
- Fibers 6.48 (g)
- Sodium 1,347.55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz smoked salmon
- 8.1 oz canned chickpeas
- 2 zucchini
- 3/4 cup cherry tomatoes
- 1 clove garlic (to taste)
- extra virgin olive oil
- salt
- pepper
- aromatic herbs (basil, thyme, or others)
Tools
- Bowl
- Cutting Board
- Pan
Preparation
Wash and trim the zucchini, then cut them into cubes or rounds. If you have larger zucchinis, I recommend removing the inner part with the seeds.
Place the zucchini in a pan, add a drizzle of oil, a pinch of salt, and cook them for a few minutes, they should remain a bit firm. If desired, add a clove of garlic for more flavor.
Once cooked, transfer them to a bowl and let them cool.
Drain the chickpeas and add them to the zucchini, along with the cherry tomatoes, cut into pieces.
Season with salt, pepper, and extra virgin olive oil.
Cut the salmon into strips (or cubes if you have a whole piece). Add it to the other ingredients and mix.
Your salmon, chickpea, and zucchini salad is ready, if desired, you can add a few leaves of basil, thyme, mint, or other aromatic herbs.
Advice and Notes
I recommend preparing the salad a little in advance and keeping it in the fridge, this way it will taste better.
You can omit the tomatoes if you don’t like them. You can add arugula or other vegetables as you wish.
If you want to use fresh salmon, cut it into cubes and sauté it in a pan for a few minutes with a pinch of salt and pepper.
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