Chickpea Salmon And Arugula Salad Food

CHICKPEA, SALMON AND ARUGULA SALAD

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
• Bake 18 to 20 minutes or until fish flakes easily with fork.
• Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
• Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

WILD ARUGULA AND CHICKPEA SALAD

Steps:

• Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

SALMON, RED QUINOA, AND ARUGULA SALAD

Steps:

• In a large pot, boil wine and 4 cups water.
• Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
• Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
• In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
• Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
• Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.

MEDITERRANEAN SALAD WITH CHICKPEAS AND ARUGULA

Steps:

• Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.
• Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.

HALOUMI AND CHICKPEA ARUGULA SALAD WITH GREEK YOGURT DRESSING

Steps:

• Toss tomatoes, chickpeas, cucumber, and haloumi in a bowl.
• Mix yogurt, olive oil, cumin, coriander, paprika, and garlic salt in another bowl, then toss with above ingredients.
• Toss all of the above with arugula leaves.
• Spoon into serving bowls.

BRUSCHETTA WITH CHICKPEA PUREE AND CHOPPED ARUGULA SALAD

Steps:

• Make toasts: Put oven rack in middle position and preheat oven to 425°F.
• Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
• Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
• Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.