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Salmon Salad with chickpeas and oranges served in a bowl

Salmon, Chickpea, and Orange Salad

A bright, citrusy, and hearty salad featuring creamy salmon, starchy chickpeas, and juicy orange segments, perfect for quick dinners or elegant lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets cooked salmon fillets Choose wild-caught for firmer flesh and bolder flavor.
  • 1 can canned chickpeas, drained and rinsed Adds creaminess and bite.
  • 2 oranges oranges, segmented Blood or naval oranges work well.
  • 4 cups mixed salad greens Use a mix for best texture.
  • 1/2 cup red onion, thinly sliced Adds crunch and flavor.
  • 1 cup cucumber, diced Chill beforehand for better texture.
Dressing
  • 3 tablespoons olive oil For the dressing.
  • 2 tablespoons lemon juice Adjust brightness as needed.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon pepper Freshly ground for best flavor.

Method
 

Preparation
  1. Gather all ingredients and chill the oranges and cucumbers for better texture.
  2. Place the mixed salad greens in a large bowl and add the drained chickpeas, segmented oranges, thinly sliced red onion, and diced cucumber. Toss gently.
Dressing
  1. In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper until emulsified.
Assembly
  1. Flake the cooked salmon into bite-sized pieces and scatter it over the salad.
  2. Drizzle the dressing across the top and toss gently to combine, being careful not to break the orange segments.
  3. Serve immediately for best texture and taste.

Notes

Keep leftover salad in an airtight container for up to 2 days, storing dressing separately to maintain crispness. Avoid freezing as it affects texture.