I need a break from Thanksgiving. Already!
That’s what happens when you put out Halloween decor in July.
P.S. I am an old lady.
When the holidays roll around, I always struggle to decide what to eat for dinner. My head gets so full of cookies, appetizers, cocktails, stuffing and twice-baked potatoes that normal weeknight meals disappear from my brain. Instead I want cheese and crackers and a glass of something. So this week I’m keeping it simple—my wineless, weekday answer.
I’m a big fan of salmon salads. Along with taco salads, they’re my favorite way to sneak more vegetables into a meal—though let’s be honest, it often ends up being a pile of tasty extras on a bed of greens. Roasted chickpeas are another must for me; I rarely leave them off my salads.
These salads are easy and unfussy. Even though they feel a bit summery, they’re hearty enough for cooler nights. Think of it as salad comfort food: lots of texture, bold flavor and plenty of crunch.
To bring it together I whisk up a quick ranch drizzle with Greek yogurt—just a little is enough to elevate the salad. Add BBQ-glazed salmon, crunchy roasted chickpeas, crushed tortilla chips, corn, scallions, fresh herbs and you’ve got a combo that’s totally addictive.
I’ll happily eat this for days in a row, then inevitably need a break for a while. But until then, it’s an easy, delicious weeknight routine.
BBQ Salmon and Crispy Chickpea Salads
2 to 4
45 mins
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Ingredients
- 1 1/2 cups roasted chickpeas
- 1 pound salmon filet
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce
- 8 cups spring greens
- 4 green onions, sliced
- 1/2 cup corn
- 1/4 cup torn fresh cilantro
- 1 tablespoon snipped chives
- Handful of tortilla chips, crushed
Quick Greek Yogurt Ranch Drizzle
- 3 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Roast the chickpeas first; you can do this a few hours ahead.
- In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, salt and pepper. Rub the salmon with the spice mix on both sides (if the skin is on, rub the top only). Heat a large skillet over medium, add olive oil, and sear the salmon 2 minutes on one side. Flip and cook until flaky and opaque, about 5 more minutes. Brush BBQ sauce over the salmon.
- To assemble salads, combine lettuce, corn and green onions in a bowl. Top with salmon and chickpeas, then drizzle with the Greek yogurt ranch. Finish with crushed tortilla chips, chives and cilantro. Serve immediately.
Quick Greek Yogurt Ranch Drizzle
- Whisk all drizzle ingredients together in a bowl until smooth. Drizzle over salads.
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I like a cute salad.