with Zesty Roasted Chickpea Salad
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomato • Grade A egg • Lemon • Shallot • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Tags
Salmon Fillets, skin-on
250 g
Chickpeas
1 unit(s)
Lemon
1 unit(s)
Spring Mix
113 g
Italian Seasoning
4.3 g
Capers
30 g
Shallot
1 unit(s)
Baby Tomatoes
113 g
Egg
2 unit(s)
Zesty Garlic Blend
7 g
Pepper*
0.25 tsp
Oil*
4 tbsp
Salt*
0.25 tsp
Sugar*
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Drain and rinse chickpeas.
- Rinse capers, then pat dry.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Halve tomatoes.
- Peel, then thinly slice shallot.
- In a medium bowl, whisk together Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then add chickpeas and stir to coat.
- To an unlined baking sheet, add chickpeas. Roast in the bottom of the oven for 10 - 12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for runny yolks or 9 min for set yolks.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile in a large bowl whisk together capers, half the Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Add shallots. Toss to coat. Set aside.
- Pat salmon dry with paper towels, then sprinkle with remaining Italian seasoning. Season with salt and pepper
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- To the large bowl with marinated shallots, add roasted chickpeas, tomatoes and spring mix.
- Divide salad between plates, then top with eggs and salmon.
- Squeeze a lemon wedge over top.
810
kcal
Calories
53
g
Fat
9
g
Saturated Fat
44
g
Carbohydrate
8
g
Sugar
13
g
Dietary Fiber
44
g
Protein
275
mg
Cholesterol
1260
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
5
mg
Iron
