Wild Salmon and Chickpea Salad

Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fatty acids. Serve over a bed of lettuce or in a sandwich with whole wheat bread.

  • Prep time
  • Total Time
This recipe makes 3 Servings
  • 6 ounce canned wild salmon (boneless, skinless)
  • 1 fifteen-ounce can garbanzo beans, rinsed and drained
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar

In a medium bowl, mash the salmon. Mix in the chickpeas, onion, and red pepper.

In a separate bowl, whisk together the oil and vinegar. Pour the dressing over the salmon mixture and stir thoroughly. Cover and refrigerate up to 2 days.

Serving size: 1 cup

Additional Nutrition Facts: 203 mg folate (51% DV), 2 mg vitamin B12 (35% DV), and a heart dose of omega-3s and vitamin D