Name: Crispy Chickpea and Smoked Salmon Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Smoked Salmon; 2 tablespoons Canned Chickpeas, rinsed and dried; 2 cups Fresh Arugula; 1/2 teaspoon Tahini; 1 tablespoon Fresh Lemon Juice

Crispy Chickpea and Smoked Salmon Salad with Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Smoked Salmon Salad with Lemon Tahini Dressing

Oven-roasted chickpeas and smoked salmon served over a bed of peppery arugula, finished with a zesty lemon-tahini dressing for a creamy touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.6g

Fat

9.7g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Smoked Salmon

2 tablespoons Canned Chickpeas, rinsed and dried

2 cups Fresh Arugula

1/2 teaspoon Tahini

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the chickpeas very dry with a paper towel and toss them with a pinch of sea salt and garlic powder if desired.
3
Roast the chickpeas for 15 to 20 minutes, shaking the pan halfway through, until they are golden and crispy.
4
While the chickpeas roast, arrange the fresh arugula in a large salad bowl.
5
Flake or slice the smoked salmon into bite-sized pieces and layer them over the arugula.
6
In a small jar or bowl, whisk together the tahini, lemon juice, and one teaspoon of warm water until the dressing is smooth and pourable.
7
Top the salad with the warm, crispy chickpeas and drizzle the lemon tahini dressing over the top before serving.