Chickpea and Salmon Salad with Spring Vegetables

Usually I’m planning at least four meals ahead in the part of my brain especially reserved for such musings. However, once in awhile, I find myself sitting at my desk, starving and uninspired at 12:30 or so. On one such occasion I raided the pantry and the vegetables from my CSA box to create a light, quick, high energy springtime salad. It has plenty of protein from chickpeas and canned salmon and lots of flavorful, seasonal veggies. Brown baggers can whip up this highly portable salad the night before or early in the morning before work and forgot about relying on the local takeout. Makes two generous servings.

1-12-oz can of chickpeas, drained and rinsed

1-6-oz can of wild salmon

4 radishes, thinly sliced

1 small turnips, thinly sliced

1 spring onion, thinly sliced

1/2 of a celery rib, cut in half vertically and sliced thinly on the diagonal

1 carrot, cut into julienne or grated

Green garlic, tahini, and lemon dressing from this post

2 large handfuls of salad greens, washed and dried

1/2 an avocado, sliced

1 sheet of nori, toasted over the gas burner for 30 seconds until crispy, and cut into strips

Chopped parsley and cilantro

In a large bowl, combine the chickpeas, salmon, radishes, turnips, onion, celery, and carrot. Toss in the dressing and season to taste with salt and pepper. Pile the greens onto two plates (or shallow bowls), dividing them evenly. Top with the dressed salad. Garnish with avocado, nori, parsley, and cilantro. Serve immediately or refrigerate (separate from garnish and greens) for up to 2 days. This salad travels and keeps well.