BBQ Salmon and Crispy Chickpea Salads
User Reviews
5
BBQ Salmon and Crispy Chickpea Salads
Description
This salad highlights salmon seasoned with a dry rub including brown sugar, smoked paprika, and garlic powder, quickly cooked in olive oil until flaky and coated with BBQ sauce for smoky-sweet notes. Roasted chickpeas add a crunchy element and protein component.
Spring greens, sliced green onions, corn, fresh cilantro, and chives blend in the bowl, creating a fresh and slightly sweet vegetable base. Crushed tortilla chips on top lend crispness and texture contrast.
The quick Greek yogurt ranch drizzle combines herbs, garlic, and tangy Worcestershire sauce, enriching the salad with a creamy, bright finish that ties the flavors together. It's a filling salad suitable as a main dish for lunch or dinner.
Ingredients
- 1 1/2 cups chickpeas roasted
- 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 black pepper
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce
- 8 cups spring greens
- 4 green onion sliced
- 1/2 cup corn
- 1/4 cup cilantro torn, fresh
- 1 tablespoon chives snipped
- 1 tortilla chips crushed, handful
quick greek yogurt ranch drizzle
- 3 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon parsley freshly chopped
- 1 teaspoon dill freshly chopped
- 1 garlic minced, clove
- 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 black pepper
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!
User Reviews
Overall Rating
5
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