Zutaten

• 4 salmon fillets (about 6 oz each)
• 2 cups cooked chickpeas (drained and rinsed if canned)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 lemons (juice and zest)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and black pepper to taste

Anleitung

1. 1.Preheat grill or grill pan to medium-high heat.
2. 2.In a small bowl, mix 2 tbsp olive oil, juice of 1 lemon, minced garlic, cumin, salt, and pepper. Brush mixture over salmon fillets.
3. 3.Grill salmon for 3–4 minutes per side until cooked through and lightly charred.
4. 4.In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
5. 5.Whisk together remaining 1 tbsp olive oil, juice of 1 lemon, lemon zest, salt, and pepper. Toss with chickpea mixture to coat evenly.
6. 6.Serve grilled salmon alongside the fresh herbed chickpea salad.

Nährwertinformationen

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