Salmon, Orange and Chickpea Salad – Quick and Healthy

I’ve made this many times both as a main and a side. It’s from an old Jill Dupleix cookbook ‘Lighten Up‘ which houses many excellent and simple recipes. A few deviations I’ve often made to the recipe below: (1) substituting salmon for pan fried haloumi or poached chicken; (2) adding shaved fennel; and (3) using baby spinach instead of rocket or a mixture of both. You can play around with the citrus quantity as well. I prefer it quite zesty.

It serves 4 and you will need:

  • 600g salmon fillet, skin on
  • sea salt and pepper
  • 1 orange
  • 1 tablespoons orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 400g canned chickpeas, rinsed
  • Handful of rocket leaves
  • 3 tablespoons small black olives
  • 1 tablespoon salted capers, rinsed
  • 2 tablespoons mint leaves

HEAT the oven to 200°C/Gas 6
PLACE the salmon on foil-lined roasting tray
BAKE for 10 minutes or until lightly pink inside
REST for 20 minutes
PEEL off the skin, break the juicy flesh into chunks with your fingers and season well
CUT away the skin and pith from the orange then cut the flesh into chunks
WHISK the orange zest and juice, lemon zest and juice, olive oil, sea salt and pepper in bowl
ADD the salmon, chickpeas, rocket, orange segments, olives, capers and mint leaves and toss lightly
SERVE on a large share plate or four dinner plates.


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