Smoked Salmon & Chickpea Salad

Smoked Salmon & Chickpea Salad

From Stonesoup

This salad is my latest favourite in a long line of chickpea salads.

Enough for 2
1 tablespoon lemon juice
1 can chickpeas, drained (400g / 14oz)
3-4 handfuls salad leaves or baby spinach
100g (3.5oz) smoked salmon
2-3 tablespoons good quality mayonnaise, optional

1. Whisk lemon juice with 2 tablespoons extra virgin olive oil in a large bowl. Season.

2. Toss in chickpeas and greens and divide between two bowls.

3. Top with smoked salmon and mayo (if using) and serve.

Variations

vegan – replace smoked salmon with avocado chunks. Skip the mayo or use a vegan friendly mayo.

vegetarian – replace smoked salmon with boiled or poached eggs or some fresh goats cheese or parmesan shavings OR replace smoked salmon with a smoked cheese or ricotta or pan fried smoked tofu.

carnivore – replace smoked salmon with smoked chicken or prosciutto OR replace smoked salmon with prosciutto, salami or cooked chorizo.

paleo / chickpea-free – skip the chickpeas and double the salad leaves and triple the salmon.

different legumes – replace chickpeas with cooked or canned beans or lentils. Cooked quinoa is also lovely (you need about 250g / 9oz).

carb lovers / more substantial – double the chickpeas or add some boiled potatoes.

Waste Avoidance Strategy

lemon – will keep in a plastic bag in the fridge for weeks.

chickpeas – pantry.

salad leaves or baby spinach – use for another meal or freeze. Will wilt when defrosted.

smoked salmon – unopened pack will keep in the fridge for weeks if not months. Can be frozen.

mayonnaise – will keep in the fridge for months. Don’t freeze.