Yummy Quick Chickpea and Avocado Salad Recipe
Just because the long weekend is over doesn’t mean that I won’t keep the fresh salads coming! I fit them into my meals all year round. My lunch today is baked Brown Sugar & Dijon Salmon 🐟 with with zucchini noodles sautéed in a little olive oil and simply seasoned with garlic powder, sea salt, black pepper and pecorino cheese on top along with a quick chickpea and avocado salad.
For the chickpea avocado salad drain and rinse a can of chickpeas. Add to a bowl along with diced plum tomato 🍅, chopped scallions, a handful of fresh chopped cilantro 🌿, juice of a lime, drizzle of olive oil and fresh avocado 🥑 chunks. Season with salt and pepper to taste.
To make the brown sugar glazed salmon mix together light brown sugar with Dijon mustard and a little salt and pepper to taste then slather it on the salmon. Place the salmon on a sheet pan over lemon slices and spray with a little olive oil spray. Bake on 400 for 12-15 minutes depending on desired doneness. I recommend keeping the salmon with the glaze mixture in the fridge overnight before cooking so all the good flavors really get in there but it can also be made right away. So easy and delicious. Hope you’re having a great day!
