Salmon with Warm chickpea and Pepper Salad
Nutrition per serving
| Calories | 481 kcal |
| Protein | 34.3 g |
| Carbs | 52.1 g |
| Fats | 18.1 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 9.2 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 18.8 g |
| Fiber | 17.3 g |
| Sodium | 916 mg |
Ingredients
| Olive Oil | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Red Bell Pepper (capsicum) | |
| Yellow Bell Pepper (capsicum) | |
| Salmon, chinook, smoked | |
| Slivered Almonds | |
| Green Beans (snap beans) |
Preparation
1. Rinse and drain chickpeas.
2. Chop red and yellow pepper into bite-size pieces.
3. Top and tail green beans.
Cooking
1. Steam the green beans in a small amount of water (1/2 inch of water) for 3-4 minutes until tender but crisp
2. Heat oil in a frying pan over medium heat. Add the chickpeas and peppers and cook until the peppers are soft. Add the smoked salmon, almonds and cook until the salmon is warm.
3. Serve in a bowl with the green beans.