Summertime is about utilizing the grill and staying away from the hot oven, right? I found this quick, easy and not to mention healthy, recipe through Whole Foods. If you are Vegan, or don’t want to fire up the grill, you can leave out the Salmon for a lighter, but still complete dish.
Tons of tasty healthy stuff going on here.You will receive the benefits of Apple Cider Vinegar, nutrients from the spinach powerhouse and other veggies, carbs from raisins and chickpeas, as well as, protein from chickpeas and salmon.
Curried Chickpea Salad with Salmon (adapted from Whole Foods)
Ingredients for Salad
2 tsp apple cider vinegar
2 Tbsp lime juice
1/4 cup olive oil
1 tsp cumin
1/4 tsp turmeric
2 tsp maple syrup
1/2 tsp salt
1/2 cup seedless raisins
2 cans cooked chickpeas, rinsed and drained
1 red bell pepper chopped
2/3 cup red onion chopped
8 cups spinach
2-3 Pounds Salmon 1/4-1/2 Pound per person
salt and pepper to taste
2 Tbsp olive oil
1/4 cup lemon juice
1. In large bowl, whisk together vinegar, lemon juice, olive oil, cumin, turmeric, maple syrup and salt. Add raisins, chickpeas, bell pepper, onion. Toss to combine, set aside.
2. Heat grill. While grill is heating mix olive oil and lemon juice and brush onto salmon. Sprinkle salt and pepper to taste. Place salmon on grill, med heat, for 2-3 minutes, then flip, repeat on other side. Cook until salmon is light pink in the middle. Remove from grill.
3. Pour chickpea salad over spinach, add salmon to plate.