Wild Salmon and Chickpea Salad

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From Joy Bauer. Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fatty acids. Serve over a bed of lettuce or in a sandwich with whole wheat bread.

Ingredients

• 6 ounce canned wild salmon (boneless, skinless)
• 1 fifteen-ounce can garbanzo beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar

Preparation

Step 1

In a medium bowl, mash the salmon. Mix in the chickpeas, onion, and red pepper.
In a separate bowl, whisk together the oil and vinegar. Pour the dressing over the salmon mixture and stir thoroughly. Cover and refrigerate up to 2 days.