Grilled Salmon Salad with Crispy Chickpeas and Avocado Dressing
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 servings
  • 1 15 oz can chickpeas (garbanzo beans), drained and patted dry
  • 2 tsp oil (such as avocado oil, coconut oil, or pure olive)
  • 2 tsp ras el hanout (1 tsp cumin, ½ tsp cinnamon, ½ tsp paprika if you don't have it)
  • ½ tsp sea salt
  • ½ lb salmon, cut into 2 steaks
  • Juice of 1 orange (about ¼ cup, I used a cara cara but a navel is great too)
  • juice of ½ a lemon (2 Tbsp)
  • 2 Tbsp same oil as above
  • 1 tsp salt
Avocado Dressing
  • Click the link above for the recipe.
Salad Components:
  • 4 cups kale, stems removed and roughly chopped
  • ½ watermelon radish, cut in half and thinly sliced (or ¼ cup salad radishes)
  • ½ large beet, peeled, cut in half, and thinly sliced
  • Seedless cucumber, peeled lengthwise with a vegetable peeler into long strips, about 4-6 stips
  • 2 Tbsp pistachios, shelled, toasted, and roughly chopped
Moroccan Chickpeas
  1. Heat the oven to 400 F and heat your grill on high (if it's too cold to grill you can also cook the salmon on the stove top). On a parchment paper or foil lined baking sheet, toss the chickpeas ingredients together and place in the oven. Bake for 25 minutes, giving the pan a good shake halfway through.
  1. Place the salmon into a small container. Sprinkle the salmon with salt, squeeze the citrus juices over top, and drizzle with oil. Allow to sit at room temperature for 10 minutes and continue prepping the veggies and making the avocado dressing while it sits.
  2. Place the salmon skin side down on the grill and cover. Allow to sit about 5 minutes or until the skin is nice and crispy. Flip the salmon and grill for 2-5 minutes (until there is a solid mark) and then turn the salmon 90 degrees and cook another 2-5 minutes or until the salmon is firm, is expelling some of the white fat, and just barely darker pink in the middle.
  1. While the salmon marinates, chop your veggies and set aside. Keep the beets and radishes as thin as possible.
  2. While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.
Avocado Dressing
  1. Click the link above for the recipe.
Prepare the salad
  1. Place everything lovingly on your plate, starting with the wilted kale and finishing with the salmon and avocado dressing. The dressing with keep for 2-3 days.
Recipe by Honest Cooking at