634
Calories
39g
Protein
38g
Fat
24g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Cherry tomato - 90 g (5 pcs)
- Feta cheese, crumbled - 30 g
- Chickpeas, canned - 115 g (0.75 cup)
- Salmon - 120 g
- Mixed herbs - 2 g (1 tsp)
- White wine vinegar - 8 ml (0.5 tbsp)
- Fresh basil, chopped - 15 g (0.5 cup)
- Salt and black pepper - 0.3 g (1 pinch)
- Cucumber, chopped - 70 g (0.5 cup)
How to make:
- Bake salmon at 425 F for ~12 minutes or until done
- Drain and rinse chickpeas
- Combine chickpeas, tomatoes, cucumber feta and basil
- Mix olive oil, vineagar, dried herbs, salt and pepper to make dressing. Stir into chickpea mixure
- Serve chickpea salad with salmon
