Pan-Seared Salmon Chickpea Salad
Get to Know this recipe
Eat this pan-seared salmon salad, and you will look forward to Monday lunches! It is a delightful mix of flavors that will ignite your taste buds. However, note that not all salmon are equal. When buying salmon, make sure to look for the right kind to get the most health benefits and avoid the unwanted. Generally speaking, Atlantic salmon is farm-raise. There is a whole host of reasons to avoid farm-raised salmon. Instead, try looking for "wild-caught", "Pacific", or Alaskan salmon. Choosing the right salmon, you are sure to get a more nutritious meal. Wild-caught salmon is higher in calcium, potassium, zinc, and iron. Salmon is also an excellent vitamin B source, rich in proteins and omega-3s. Starting your week off with a nutritionally power-packed lunch is sure to have a positive impact on the rest of your week.
How to Make
Season salmon as desired
In a frying pan, add olive oil and sear the salmon on both sides for two minutes. Flip the filets with a spatula when the filet turns light pink.
Boil pasta. Note that vegetable pasta does not take as long as traditional pasta.
Strain and rinse your pasta.
In the same pan, heat the chickpeas over medium heat.
Add pasta, chickpeas, tomato, avocado, salmon, and shaved parmesan.
1/3 Cup of tomatoes
1/3 Cup of shaved parmesan
1/2 Cup of Chickpeas
1/2 Cup of green lentil pasta (We recommend Cybele's Green lentil, kale, broccoli, & spinach pasta)
2 Tbsp of our handmade Asain salad dressing. You can also try a balsamic and olive oil mixture.
Top with pepper to taste