BBQ Salmon and Crispy Chickpea Salads
User Reviews
5.0
15 reviews
Excellent
BBQ Salmon and Crispy Chickpea Salads
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 1/2 cups roasted chickpeas
- 1 pound salmon filet
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce
- 8 cups spring greens
- 4 green onions, sliced
- 1/2 cup corn
- 1/4 cup torn fresh cilantro
- 1 tablespoon snipped chives
- 1 handful of tortilla chips, crushed
quick greek yogurt ranch drizzle
- 3 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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Instructions
- To prep, roast the chickpeas first. You can do this a few hours ahead of time if desired.
- In a small bowl, mix together the sugar, paprika, onion powder, garlic powder, salt and pepper. Season the salmon with the mixture, covering both sides. (if you get salmon with skin on, I use the spice rub just on the top.) Heat a large skillet over medium heat and add the olive oil. Add the salmon and cook on one side for 2 minutes, then flip and cook until the fish is flaky and opaque, about 5 minutes. Brush the BBQ sauce all over the salmon.
- To assemble the salads, combine the lettuce, corn and green onions in a bowl. Add the salmon and chickpeas on top, then drizzle with the ranch. Top it off with the crushed chips, chives and cilantro. Serve!
quick greek yogurt ranch drizzle
- Combine all ingredients in a large bowl and whisk until combined. Drizzle overtop of salads!
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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