The CHICKPEA AND SALMON SALAD is an explosion of fresh and contrasting flavors, perfect for summer days or a light and nutritious meal in any season.
This recipe combines the protein richness of chickpeas with the elegant delicacy of smoked salmon, creating a harmonious balance between diverse yet complementary ingredients.
You can enjoy it alone as an appetizer or accompanied by boiled basmati rice.
In any case, once tried, it will become one of your favorite dishes as it is also perfect to take to the office, the pool, or on any outing.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz canned chickpeas
- 12 oz potatoes, peeled, cooked, boiled
- 7 oz smoked salmon
- to taste Himalayan salt (pink)
- to taste pepper
- 1 bunch parsley
- to taste extra virgin olive oil
- 1 lemon (juiced)
Tools
- Bowl
- Juicer
- Knife
- Cutting board
Steps
Let’s start by boiling the potatoes with the skin.
Once cooked, drain them and let them cool, then peel them, cut them into cubes and place them in a large bowl.
Combine the drained chickpeas and chopped parsley.
Add the smoked salmon and season with extra virgin olive oil, salt, pepper, and freshly squeezed lemon juice.
Gently mix using a wooden spoon or two silicone spatulas and place in the fridge to rest for about an hour to allow the flavors to blend.
Our delicious chickpea and salmon salad is ready.
Enjoy your meal!
Storage and Tips
Store in the fridge in an airtight container
Consume within 2/3 days
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FAQ (Questions and Answers)
Can I replace smoked salmon with fresh salmon?
Of course! However, I recommend cooking it first in a pan or steaming it.
