Name: Fresh Salmon Salad with Chickpeas and Tomatoes
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil, divided; 6 (5- to 6-ounce) salmon fillets (about 2 pounds); 2 cups chickpeas from two (15-ounce) cans, drained, rinsed; 1 1/2 cups chopped tomatoes; 1/4 cup (scant) Niçoise olives or other small black olives; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon salt-packed capers, rinsed, or drained capers in brine; 1 tablespoon grated orange peel; 1 teaspoon grated lemon peel; 2 tablespoons fresh basil leaves, torn if large

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Photo by Johansen Krause

This is delicious served either warm or at room temperature.

Recipe notes

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