Name: Crispy Chickpea and Grilled Salmon Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.4 ounces Wild Sockeye Salmon; 0.25 cup Canned Chickpeas, rinsed and dried; 0.5 cup Nonfat Greek Yogurt; 1 teaspoon Tahini; 2 cups Mixed Greens; 0.5 cup Cucumber, sliced; 1 tablespoon Lemon Juice

Crispy Chickpea and Grilled 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 Grilled Salmon Salad with Lemon-Tahini Dressing

Grilled wild salmon and air-fried chickpeas served over fresh greens with a creamy yogurt-tahini dressing and a bright, citrusy finish.

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NUTRITION

Protein

62.3g

Fat

13.4g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Sockeye Salmon

0.25 cup Canned Chickpeas, rinsed and dried

0.5 cup Nonfat Greek Yogurt

1 teaspoon Tahini

2 cups Mixed Greens

0.5 cup Cucumber, sliced

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry and season with a pinch of sea salt, black pepper, and garlic powder.
2
Toss the chickpeas with a sprinkle of cumin and air fry at 390°F for 10-12 minutes until they are crunchy and golden.
3
Grill the salmon over medium-high heat for approximately 4-5 minutes per side until it reaches your desired level of doneness and flakes easily with a fork.
4
In a small mixing bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
5
Place the mixed greens and sliced cucumbers into a large serving bowl.
6
Top the greens with the grilled salmon and the crispy air-fried chickpeas.
7
Drizzle the lemon-tahini dressing over the top and enjoy immediately.