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This Mediterranean Chickpea Salmon Salad is a light yet deeply satisfying meal. Tender salmon, creamy chickpeas, and crisp veggies are tossed in a zesty lemon-herb vinaigrette. It’s a quick, nourishing recipe perfect for weeknights or meal prep.

Recipe Overview

Why You’ll Love This Mediterranean Chickpea Salmon Salad

Balanced & satisfying: Protein-rich salmon and chickpeas with fresh veggies keep you full.
Bright, vibrant flavors: Zesty lemon and fresh herbs create a taste of the Mediterranean.
Versatile & forgiving: Easy to customize with ingredients you have on hand.
Meal prep friendly: Tastes even better as it sits, perfect for make-ahead meals.

Ingredients & Tools

2 salmon fillets (about 150g each), skinless
1 can (400g) chickpeas, rinsed and drained
200g cherry tomatoes, halved
1 large cucumber, diced
1 small red onion, thinly sliced
50g Kalamata olives, pitted and halved
75g feta cheese, crumbled
3 tbsp extra virgin olive oil
Juice of 1 large lemon
1 tsp Dijon mustard
1 garlic clove, minced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
½ tsp dried oregano
Salt and black pepper to taste

Tools: A large mixing bowl, a small bowl or jar for the dressing, a baking sheet, and a sharp knife.

Notes: Using good-quality olive oil and fresh herbs makes a difference. Don’t skip the feta for its salty creaminess.

Nutrition (per serving)

Calories:	520 kcal
Protein:	32 g
Fat:	28 g
Carbs:	35 g
Fiber:	9 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Is canned salmon okay? Absolutely! If you’re using canned salmon, just make sure to drain it well and flake it into the salad. It’s a fantastic shortcut that still delivers great flavor and protein.
Can I make this ahead? You bet. You can prep the veggies, make the dressing, and even cook the salmon a few hours in advance. Just combine everything right before serving to keep the textures perfect.
What if I don’t have fresh herbs? While fresh is ideal, you can use 1 teaspoon of dried dill and parsley instead. The flavor will be a little less vibrant, but it’ll still be delicious.
How do I get my salmon crispy? Pat the fillets completely dry with a paper towel before seasoning. A hot pan and a little patience are your best friends for that beautiful, crispy exterior.

How to Make Mediterranean Chickpea Salmon Salad

Step 1: Start by prepping your salmon. Pat the fillets dry with a paper towel—this is crucial for getting a nice sear instead of steam. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 5 minutes while you preheat a non-stick pan over medium-high heat. You’ll notice this helps them cook more evenly.

Step 2: Cook the salmon. Add a tablespoon of olive oil to the hot pan. Place the salmon fillets in the pan and cook for 4-5 minutes on the first side, without moving them, until a golden crust forms. Flip carefully and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should read 63°C if you’re using a thermometer. Transfer to a plate to rest.

Step 3: While the salmon cooks, make the dressing. In a small bowl or jar, combine the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, parsley, and dried oregano. Whisk vigorously or shake the jar until the dressing is emulsified and looks glossy. Season with a good pinch of salt and pepper. Taste it—it should be bright and tangy.

Step 4: Assemble the salad base. In your large mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives. Pour about two-thirds of the dressing over the salad and toss gently to coat everything evenly. You’ll hear a lovely little sizzle from the dressing hitting the veggies.

Step 5: Flake the rested salmon into large, chunky pieces directly into the salad bowl. Add the crumbled feta cheese. Drizzle the remaining dressing over the top and give everything one final, gentle toss. You want to keep those beautiful salmon flakes intact, so don’t over-mix.

Step 6: Let the salad sit for 5 minutes before serving. This allows the flavors to meld together beautifully. The chickpeas will soak up some of the dressing, and the residual heat from the salmon will slightly wilt the onions, mellowing their sharpness. Give it a final taste and adjust seasoning if needed.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended due to texture changes in veggies and salmon.
Reviving: Refresh with a squeeze of lemon juice and a drizzle of olive oil before serving.

Serving Suggestions

Complementary Dishes

Warm pita bread or flatbreads — Perfect for scooping up every last bit of chickpea and dressing from the bowl. The soft, warm bread contrasts wonderfully with the cool, crisp salad.
Lemon-infused couscous or orzo — For a heartier meal, serve the salad over a bed of fluffy couscous. The lemony notes will complement the dressing beautifully.
Grilled asparagus or zucchini — Adds a smoky, charred element that pairs incredibly well with the Mediterranean flavors and the richness of the salmon.

Drinks

A crisp, dry rosé — Its bright acidity and subtle red fruit notes cut through the richness of the salmon and feta, cleansing the palate between bites.
Sparkling water with lemon and mint — A non-alcoholic option that mirrors the salad’s fresh, zesty profile and is incredibly refreshing.
A light Greek lager — The crisp, clean finish of a lager balances the saltiness of the olives and feta without overpowering the delicate salmon.

Something Sweet

Baklava — The honey, nuts, and flaky phyllo pastry provide a decadent, sweet contrast to the savory, herbaceous salad.
Lemon sorbet — A light, palate-cleansing dessert that echoes the citrus notes in the salad and feels wonderfully refreshing.
Greek yogurt with honey and walnuts — Simple, creamy, and not too sweet, it’s a comforting way to end the meal on a high note.

Top Mistakes to Avoid

Overcooking the salmon. This is the biggest one. Overcooked salmon becomes dry and chalky. Remember, it continues to cook a bit after you take it off the heat, so aim for just-cooked and still moist in the center.
Not rinsing the chickpeas. That liquid in the can is starchy and can make your salad taste a bit off. A quick rinse under cold water makes them taste fresher and lessens the… well, canned vibe.

Mediterranean Chickpea Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, greek

Servings 2

Total Time 27 minutes

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Make this easy Mediterranean Chickpea Salmon Salad for a healthy, protein-packed meal. Ready in under 30 minutes and perfect for lunch or dinner. Get the recipe!

Ingredients

For the Salad

2 salmon fillets (about 150g each, skinless)
1 can chickpeas (400g, rinsed and drained)
200 g cherry tomatoes (halved)
1 large cucumber (diced)
1 small red onion (thinly sliced)
50 g Kalamata olives (pitted and halved)
75 g feta cheese (crumbled)

For the Dressing

3 tbsp extra virgin olive oil
1 Juice of large lemon
1 tsp Dijon mustard
1 garlic clove (minced)
2 tbsp fresh dill (chopped)
1 tbsp fresh parsley (chopped)
0.5 tsp dried oregano
Salt and black pepper (to taste)

Instructions

01
Start by prepping your salmon. Pat the fillets dry with a paper towel—this is crucial for getting a nice sear instead of steam. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 5 minutes while you preheat a non-stick pan over medium-high heat. You’ll notice this helps them cook more evenly.
02
Cook the salmon. Add a tablespoon of olive oil to the hot pan. Place the salmon fillets in the pan and cook for 4-5 minutes on the first side, without moving them, until a golden crust forms. Flip carefully and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should read 63°C if you’re using a thermometer. Transfer to a plate to rest.
03
While the salmon cooks, make the dressing. In a small bowl or jar, combine the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, parsley, and dried oregano. Whisk vigorously or shake the jar until the dressing is emulsified and looks glossy. Season with a good pinch of salt and pepper. Taste it—it should be bright and tangy.
04
Assemble the salad base. In your large mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives. Pour about two-thirds of the dressing over the salad and toss gently to coat everything evenly. You’ll hear a lovely little sizzle from the dressing hitting the veggies.
05
Flake the rested salmon into large, chunky pieces directly into the salad bowl. Add the crumbled feta cheese. Drizzle the remaining dressing over the top and give everything one final, gentle toss. You want to keep those beautiful salmon flakes intact, so don’t over-mix.
06
Let the salad sit for 5 minutes before serving. This allows the flavors to meld together beautifully. The chickpeas will soak up some of the dressing, and the residual heat from the salmon will slightly wilt the onions, mellowing their sharpness. Give it a final taste and adjust seasoning if needed.