Wild Salmon and Chickpea Salad - 33g Carbs, 9g Fiber
From: www.joybauer.com
Everybody seems to have a favorite tuna salad recipe, but it is just
as easy to create fabulous salads using canned salmon, which has much
more omega-3 fatty acids. Serve over a bed of lettuce or in a sandwich
with whole wheat bread.
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
6 oz fish, salmon, canned, wild, boneless, skinless
1 cans beans, garbanzo (chickpeas), (15-ounces) rinsed and drained
1/2 cup onion, red, chopped
1/2 cup red bell pepper, chopped
2 Tbsp olive oil, extra virgin
2 Tbsp vinegar, red wine
In a medium bowl, mash the salmon. Mix in the chickpeas, onion, and
red pepper.
In a separate bowl, whisk together the oil and vinegar. Pour the
dressing over the salmon mixture and stir thoroughly. Cover and
refrigerate up to 2 days.
Serving size: 1 cup
Servings: 3
Nutrition per Serving:
339 Calories, 14g Total Fat, 2g Saturated Fat, 26mg Cholesterol,
60mg Sodium, 33g Total Carbs, 9g Dietary Fiber, 19g Protein
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