• 6 oz wild salmon, boneless, skinless (canned or cooked and cooled from fresh)
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • ½ cup red onion, chopped
  • ½ cup bell pepper (any color), chopped
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp red wine vinegar
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • 2 tbsp lemon juice (approximately ½ lemon, juiced)
  • Optional:
    • Chopped celery
    • Chopped carrot
    • Chopped tomato


  1. In a medium bowl, mash the salmon and combine with oil and vinegar.
  2. Mix in the chickpeas, red onion, bell pepper and any optional chopped vegetables.
  3. Season with black pepper, paprika, and lemon juice. Stir to combine.
  4. Serve immediately over leafy greens such as arugula, or top sourdough toast for an open-faced sandwich.
  5. Refrigerate leftovers for up to 2 days.

Nutrition Tips

  • Salmon contains more anti-inflammatory omega-3 fatty acids than tuna.
  • Chickpeas are an excellent source of dietary fiber. One 15 oz can provides ~20 grams of dietary fiber.
  • Due to the fermentation process, the vitamin and mineral content may be more bioavailable in sourdough bread than conventional breads made with baker's yeast.

Recipe adapted from Joy Bauer, MS, RDN, CDN