BBQ Salmon and Crispy Chickpea Salads

1 1/2 cups roasted chickpeas
1 pound salmon filet
2 teaspoons brown sugar
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/4 cup BBQ sauce
8 cups spring greens
4 green onions, sliced
1/2 cup corn
1/4 cup torn fresh cilantro
1 tablespoon snipped chives
1 handful of tortilla chips, crushed

quick greek yogurt ranch drizzle
3 tablespoons greek yogurt
1 tablespoon mayonnaise
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped dill
1 garlic clove, minced
1/2 teaspoon worcestershire sauce
1/4 teaspoon white vinegar
1/4 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

To prep, roast the chickpeas first. You can do this a few hours ahead of time if desired.

In a small bowl, mix together the sugar, paprika, onion powder, garlic powder, salt and pepper. Season the salmon with the mixture, covering both sides. (if you get salmon with skin on, I use the spice rub just on the top.) Heat a large skillet over medium heat and add the olive oil. Add the salmon and cook on one side for 2 minutes, then flip and cook until the fish is flaky and opaque, about 5 minutes. Brush the BBQ sauce all over the salmon.

To assemble the salads, combine the lettuce, corn and green onions in a bowl. Add the salmon and chickpeas on top, then drizzle with the ranch. Top it off with the crushed chips, chives and cilantro. Serve!

quick greek yogurt ranch drizzle
Combine all ingredients in a large bowl and whisk until combined. Drizzle overtop of salads!

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