Pesto Chickpea and Tomato Salad served with grilled salmon

This salad I made up based on ingredients I found on laloosh.com 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 skinnytaste.com. 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

Ingredients

• 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

Instructions

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

 

Grilled Salmon Kebabs
Skinnytaste.com

Ingredients

• 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

Directions:

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.