This week is a semi-accidental Mediterranean Week in our kitchen! I was halfway through meal planning for the week when I realized I had selected all Mediterranean-flare dishes so I just decided to go with it! Apparently, my body was craving salt kalamatas and capers, fresh bell peppers, chickpeas galore, and lots of seafood!
Tuna Salmon Antipasto Salad
- 1 cup chickpeas, drained and rinsed
1 5-ounce can wild salmon
1/2 large red bell pepper, finely diced
1/4 cup finely chopped red onion
2 teaspoons capers
1 teaspoon finely chopped fresh rosemary
1/4 cup lemon juice, divided
2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/8 teaspoon salt
4 cups mixed salad greens
Combine beans, salmon, bell pepper, onion, capers, rosemary, 2 Tbls lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tbls lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 2 plates. Top each with the salmon salad.
We ate this for lunch following a pretty heavy breakfast and it was perfecto! I’m sure that it would be great with tuna as originally written but that’s on my “no-no list” and I’m all for getting omega-3’s where I can!
True story: I was making this for my lunch and was going to have Huz eat other leftovers because
I’m a terrible wife he generally doesn’t care for salads but I made him have a bite and he promptly changed his mind!
Be on the look-out for more Mediterranean dishes all week long!