BBQ Salmon Salad with Roasted Chickpeas and Ranch
Flaky bbq salmon or arugula with herbs and roasted chickpeas and homemade ranch
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Salad
For the Salmon:
- 1 1/2 lbs salmon cut into 4-5 pieces
- 2 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup bbq sauce
For the chickpeas:
- 1 can chickpeas drained, rinsed and dried
- 2 tsp olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 2 tbsp grated parm
For the salad:
- 8 cups arugula or other greens
- sliced scallions
- roasted chickpeas
- chopped herbs cilantro and chives are good
For the dressing:
- 3 tbsp sour cream or light sour cream
- 3 tbsp mayo or light mayo
- a few tbsp parsley, dill, chives either fresh or dried
- 1 clove garlic minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt and pepper to taste
For the chickpeas:
Heat the oven to 425 and line a baking sheet with parchment or foil and spray with some oil.
Place the chickpeas on the baking sheet and drizzle with the oil and sprinkle the spices over. Mix everything well.
Bake for 15 minutes, stir and flip, and bake 15 minutes more.
Remove and let cool, then sprinkle with grated parm.
For the salmon:
Combine the sugar, salt, pepper and spices. Rub over the salmon filets. Preheat the oven to 400.
Place the fish on a foil lined baking sheet and place in the oven for 10 minutes. Brush with bbq sauce and bake for another 5-10 minutes until the fish is cooked to your liking. I like the bbq sauce to caramelize a bit, so I turn on the broiler at the end for a minute to do that.
Toss salad ingredients together, top with salmon and roasted chickpeas and drizzle with the dressing.
Keyword Lunch, Main Dish, Salad, Seafood