This Chickpea salad is divine! We made it last week to accompany grilled salmon and it was a winning combination. It’s packed with veggies, protein and goat cheese too! It’s super versatile and you can add whatever veggies or cheese you have on hand!
- 2 cans chickpeas drained and rinsed
- 1 cup grape tomatos
- 1 red bell pepper chopped
- 3 green onions
- 1 avocado
- 3 tbsp goat cheese
Start by rinsing 2 cans of chickpeas. Slice grape or cherry tomatos and toss them in.
Next, slice half a cup of green onions and add them to the bowl. Follow this with one chopped bell pepper. I love avocado, and bonus for those great healthy fats, so the addition of avocado was a must for me!
Add salt and pepper to taste, and dress with your favorite vinaigrette. For a creamy treat, sprinkle goat cheese on top!
Check out the video below!
Enjoy this delicious recipe, it evokes memories of summertime on the deck. Warm weather and a nice cool glass of rose! Now that takes me to a very, very, happy place!
I’m a HUGE fan of ‘main course’ salads, Nicoise Salad definitely fits that bill. Since I love salmon I decided to mix it up a bit and use salmon for the fish! I also opted to use asparagus, another springtime staple in my house and when I walk by it at the grocery store, I just can’t resist it! This salad will be your new favorite way to get your greens!
- 1.5 lbs Wild Caught Salmon (For purchasing tips check out this website)
- 2 tablespoons butter
- 2 lemon slices
Preheat oven to 425. Rinse and pat dry salmon, line a cookie sheet with foil. Cook salmon at 425 for 15 minutes. Bake salmon for 15 minutes or until completely cooked through (about 145 degrees)
- 4 eggs, hard-boiled
- 1 lb. gold potatoes
- 1 lb asparagus, cut diagonally
- 1/2 cup green onions, thinly sliced
- 6 cups Spinach
- 2 large tomatoes, sliced into wedges
- 1/2 cup olives
- Vinaigrette dressing (purchased at my local TJ’s!)
Place eggs in a saucepan, cover with water, bring to a full boil. Turn off heat and let the eggs sit for 15 minutes, then douse in an ice bath to cool. Peel and cut into wedges.
Boil potatoes in salted water for about 20 minutes or until tender. Drain potatoes and slice into quarters. Sauté potatoes in olive oil, add salt, and pepper to taste for 5-7 minutes or until they just start to brown. Set aside.
Place asparagus in a corning ware dish, add 1 tablespoon water, cook on high for 7 minutes in the microwave. Drain water and douse in an ice bath. Set aside.
To assemble the salad, dress Spinach greens in a large bowl and arrange on a serving platter. Place salmon fillet across the spinach greens and now get your creative juices flowing! Add eggs, potatoes, asparagus, tomatoes and olives.
Imagine yourself sitting on the patio of a French villa surrounded by clipped boxwoods and cypress trees, you see your glass of Chardonnay glistening in the hot Italian sun, This colorful, fresh salad is on the table, as you take your first bites you think, “this is the epitome of the perfect French meal”. Bon Appetit!!
ENJOY every bite!!