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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.