Wednesday, July 03, 2013

Pesto Chickpea and Tomato Salad served with grilled salmon

This salad I made up based on ingredients I found on but instead of their salad dressing I used pesto and I also threw in a shallot for good measure. It was so delicious. And it paired so well with the grilled salmon recipe I found at I didn't put the salmon on skewers and I marinated it in the lemon juice with the suggested spices. so fabulous. 

Chickpea Tomato and Basil Salad


  • 1 15oz can garbanzo beans, rinsed and drained
  • 1 pint of cherry or sugar plum tomatoes, halved
  • 1 cup basil leaves, chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Combine all ingredients together in a medium sized bowl. Toss well, and chill for about 30 minutes before serving.
Grilled Salmon Kebabs

  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour


Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

No comments: