For me this is about as ‘comforting’ as food can get. It’s also about as easy as well. The only down side is that it isn’t the prettiest dish, but trust me, your taste buds don’t care about superficial looks.
Warm Salmon & Chickpea Salad
Ingredients
- 1 can salmon 200g / 7oz, drained
- 1 can chickpeas 400g / 14oz, drained
- 1 tablespoon rice vinegar or lemon juice
Instructions
- Heat a little olive oil in a frying pan / skillet.
- Add chickpeas and stir fry for a minute or so to warm them. Add salmon and break up with a fork.
- Meanwhile, combine vinegar or lemon juice in a bowl with 2-3 tablespoons extra virgin olive oil. Season.
- Toss hot salmon and chickpeas into the dressing.
Variations
prettier – toss in a few handfuls of salad leaves or flat leaf parsley.
budget – replace salmon with tuna. And think about using home cooked chickpeas instead of canned.
vegetarian – skip the salmon and serve warm chickpeas with goats cheese or parmesan.
vegan – replace the salmon with grilled veg from the deli or a jar. Red peppers or eggplant are both great.
no canned chickpeas? – replace with other cooked or canned legumes, you’ll need about 250g (9oz).
short on time – skip the cooking and toss the drained chickpeas and salmon into the dressing.
Problem Solving Guide
dry – drizzle over a little more extra virgin olive oil.
salmon has bones and skin – I’m afraid it’s normal for canned salmon. The bones are an excellent source of protein, so just mash them so you can’t see them anymore.
bland – be generous with the salt and add a splash more lemon or vinegar.
Waste Avoidance Strategy
All ingredients can be kept in the pantry.
Prep Ahead
Great! Will keep in the fridge for a week or so. You probably could freeze it if you wanted.
serving suggestions
In bowls with forks.
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Add to my Old Favourite Recipes
I am always so amazed. I get to where I say, “That’s a Jules recipe!” Heat up chickpeas in olive oil, then smush in salmon (I left it chunky) heat through.. and I’m debating “dressing” it. How does this, a chef-assured recipe of (basically) 3 things, a satisfying mealtime make? … mastery!
I usually say 4 stars because I know you are always working!
Brilliant Kris!
And yes I’m always looking for ways to improve 🙂
I like this recipe for lunches. Easy to make. I substituted tuna for salmon as that is what was in the pantry. Will serve on a bed of spinach. Reminds me of a tuna casserole. Excellent and will repeat.
Oh great Dena!
I know what you mean in that this has that comfort of tuna casserole 🙂