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Wild Salmon Salad with Chickpeas and Tomatoes

by | Feb 17, 2015 | Brain Health Recipes, Cancer Diet, Entreés, Nutrition, Pescetarian | 0 comments

This week’s recipe for wild salmon salad with chickpeas and tomatoes utilizes several brain-boosting ingredients. Wild sockeye salmon being rich in Omega’3 helps improve mood and cognition, and remove beta-amyloid plaque, a characteristic of Alzheimer’s Disease. As a natural pain reducer, Omega-3s in salmon are also a great anti-inflammatory. Combined with chickpeas, this recipe is both low-cal and high in protein. The chickpeas also contribute a good amount of dietary fiber and iron. They also provide antioxidants, which help lower your risk of stroke, as well as folate, which boosts brain power. The last main ingredient in this recipe is tomato. Tomatoes contains the antioxidant lycopene, which is linked to stroke protection. Mixing these three superfoods together, this recipe becomes an antioxidant, anti-inflammatory, brain-boosting powerhouse!

Wild Salmon Salad with Chickpeas and Tomatoes

Course: Main Dish
Cuisine: Seafood


  • 6 tbsp olive oil divided
  • 6 5-6 ounce salmon fillets (about 2 lbs)
  • 2 cups chickpeas (from 2 cans) drained, rinsed
  • 1.5 cups chopped tomatoes
  • 1/4 cup nicoise olives or other small black olives
  • 2 tbsp fresh italian parsley chopped
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp salt-packed capers rinsed drained
  • 1 tbsp grated orange peel
  • 1 tsp grated lemon peel
  • 2 tbsp fresh basil leaves torn if large
  • optional: avocados, bell peppers, and/or cayenne pepper


  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients except basil and avocados. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Add avocado and garnish with basil leaves and serve.
Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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