It’s been a while since I’ve been in this space, so I’m easing back into the swing of things with a super simple dish. I whipped this up the other day while our little prince was napping, hoping to get my first meal in before 3pm. Success! I really can’t complain though, since I usually do this to myself by packing our mornings to the fullest. Usually they start with an early run, some sort of activity (swim lessons or toddler classes) and then play dates at the park. This has been the norm as of late, but overall I am loving it. Our activities during the first half of the week not only make the days go by a bit faster because we have something to look forward to, but they also give the little one a chance to explore new places, play and learn how to interact with other kids. This also means we’ve probably discovered almost all of the parks in our city. Almost. Though I make sure to pack enough snacks and water for the baby, the only downside is that I usually forget about myself so I may not eat until late afternoon which gives me little time before dinner needs to be started.
All that rambling leads me to this salad. With a desire for chicken salad but no cooked chicken on hand, I had to make due with what was in my pantry- which is actually a lot. Sometimes I think I have no food in the house but then open my overflowing pantry only to realize how silly that notion is.
So, this turned out to be the perfect lunch/dinner (linner? Seinfeld fans?) snack with leftovers that I’m sure will be demolished within a couple days. The filling includes a combination of mashed and whole chickpeas and flaked salmon to really boost the protein content while celery and green onions are added for some crunch and texture. But really we can’t leave out the veggies. I found an avocado oil-based mayo at Costco and used a little bit of that with some plain Greek yogurt to hold it all together. Add some spices (garlic powder, smoked paprika, sumac, lots of S+P) and you’ve got yourself a pretty tasty and filling snack/meal (sneal? …anyone?)
simple chickpea & salmon salad
A riff on a chicken salad, this one uses mashed chickpeas and flaked salmon for lots of protein. I also used a lightened-up (heart healthy) avocado oil mayonnaise in combination with Greek yogurt as the dressing but feel free to omit the mayo altogether and use Greek yogurt if desired. I didn’t add them this time but I also think capers would add a nice, salty touch.
makes approximately 2 cups
- 1 15oz can chickpeas (garbanzo beans), drained
- 1 6oz can wild Alaskan salmon
- 2 celery stalks, chopped
- 2-3 green onions, sliced into rounds
- hefty pinch of fine-grain sea salt
- ¼-½ tsp freshly cracked black pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 tsp sumac
- 2 tbs mayonnaise (I used an avocado oil-based mayo, found at Costco)
- 3 tbs plain Greek yogurt
- 1 squeeze lemon juice
- 1-2 tbs hemp seeds for topping (totally optional)
Pour half the drained chickpeas into a large bowl and mash with the back of a fork. Add in the salmon (flaking it as you go), chopped celery stalks, sliced green onions, salt, pepper, garlic powder, paprika, sumac, mayonnaise, Greek yogurt and lemon juice. Stir everything together until combined. Add in remaining chickpeas and stir once more to incorporate them into the mixture.
I served mine on a slice of toasted sourdough with a slice of provolone cheese and red lettuce as an open-faced sandwich. However, this will also make a good dip using pita chips or a variety of sliced veggies.