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 serving(s)
  • 6 ounce(s) fish, salmon, canned wild, boneless, skinless
  • 1 can(s) beans, garbanzo (chickpeas) (15-ounces) rinsed and drained
  • 1/2 cup(s) onion(s), red chopped
  • 1/2 cup(s) pepper(s), red, bell chopped
  • 2 tablespoon oil, olive, extra-virgin
  • 2 tablespoon vinegar, red wine
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