This Asian Chickpea and Salmon Salad is a satisfying main course salad, rich in fiber and protein, and delicious all year round. The zesty ginger salad dressing combined with blue cheese and pickled ginger, gives it an extra layer of flavors that deliver a delightful kick. Prep ahead and enjoy a quick and delicious lunch on busy weekdays.
- Canned salmon: A simple way to add more fish to your diet. Canned salmon is loaded with calcium, protein and omega-3s.
- Chickpeas: This bean holds up well in cold salads. Chickpeas are a source of plant proteins and they’re loaded with fiber.
- Red onion: red onions are milder than yellow or white onions and are great in salads.
- Red bell pepper: red peppers are the sweetest bell peppers and are yummy raw or cooked. You can use yellow or orange peppers for a milder flavor, but it won’t be as sweet.
- Pickled ginger: Fermented vegetables contain probiotics, so this salad topping is good for gut health. Top the salad with this gut-healthy probiotic. Pickled ginger has a little bite to it but it’s not hot like wasabi.
- Blue cheese: Use any type of blue cheese (Roquefort, stilton, gorgonzola) for that unmistakably sharp flavor.
- Ginger salad dressing: The fresh ginger and Asian-inspired flavors complement the salty tang of blue cheese and dress up the taste of salmon.
See the recipe card for exact quantities.
- Blue cheese: use any variety of blue cheese or substitute with feta. For a dairy-free salad, skip the cheese and use avocado. Avocados contain healthy fats and have a similar creamy texture to cheese.
- Salmon: canned tuna, cooked salmon or tuna steaks will work well too.
- Pickled ginger: Leave off the ginger if you don’t like it or can’t find it at the grocery store.
- Vegetables and lettuce: Use any variety of lettuce or chopped vegetables that you want.
- Ginger Salad Dressing: Use any store-bought ginger salad dressing instead of homemade dressing.
How to Make
Add the beans, salmon, red onions, red peppers, and lettuce to a large mixing bowl.
Combine salad dressing ingredients in a small bowl.
Pour the salad dressing over the ingredients and toss until it’s combined.
Top the salad with blue cheese and pickled ginger.
Serve the salad immediately after combining all the ingredients.
To prep ahead, only combine the beans, salmon, peppers, and onions. Store the lettuce, cheese, pickled ginger and dressing separately. Serve a heaping cup on a bed of lettuce and top with 1 tablespoon of blue cheese, 1 tablespoon of pickled ginger and approximately 1-½ tablespoons of dressing.
Asian Chickpea and Canned Salmon Salad
- 1 14.75 ounce can salmon, drained
- 1 ounces 15.5 can chickpeas
- 1 red bell pepper, chopped
- 1/2 medium red onion, chopped
- 6 tablespoons crumbled blue cheese
- 6 tablespoons pickled ginger
- 1 head green leaf lettuce, washed, cut and dried
Ginger Salad Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice (approximately 1 lime)
- 1/4 cup avocado oil
- 2 tablespoons sesame oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon grated fresh ginger
- Whisk the ginger salad dressing ingredients in a small bowl.
- Toss the salmon, chickpeas, red pepper, onions and dressing together in a large bowl. Serve on a bed of lettuce. Top with blue cheese and pickled ginger.
- Assemble all the ingredients if serving right away.
- Prep ahead: combine the chickpeas, salmon, red onions and red peppers and store in an airtight container. Serve individual portions on a bed of lettuce with 1 -1/2 tablespoons of ginger dressing, 1 tablespoon of crumbled blue cheese and 1 tablespoon of pickled ginger.
- Substitute green leaf lettuce with any lettuce you like.
- For a dairy-free salad, leave off the blue cheese and substitute with avocado for a similar creamy texture.
- To lower the sodium, leave off the cheese and skip the low-sodium soy sauce in the dressing.
About Jennifer Messineo, MS, RD
I’m a food loving Registered Dietitian. I help families plan meals, reduce food waste and save money on food!