SALMON AND CHICKPEA SALAD

Ingredients

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

source:  notwithoutsalt.com