Plat
Chickpea Salad with Tahini Dressing and Pan-Fried Salmon
30 minPour 4Nutri-Score B€€
B
30 min
30 minChickpea Salad with Tahini Dressing and Pan-Fried Salmon
ce qu’il vous faut
Ingrédients
cherry tomatoes (cut in half)Fruits et légumes250 g
Lebanese cucumbers (seeds removed and diced)Fruits et légumes2 morceaux
red onion (diced)Fruits et légumes1 morceau- asparagus (bunch, sliced very thin)Fruits et légumes1 morceau
chickpeas (2 cans, drained, washed and dried)Épicerie800 g
olive oilÉpicerie30 ml
pine nuts (toasted)Fruits à coque et graines100 g
ground cumin (tablespoon)Épices1 morceau- tahiniÉpicerie30 ml
lemon (juiced)Fruits et légumes2 morceaux
garlic (clove, finely grated)Fruits et légumes1 morceau
honeyÉpicerie15 ml
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
basil (half bunch, torn)Fruits et légumes1 morceau
salmon fillets (pan-fried)Poissons4 morceaux
par portion
Nutrition
631kcal
- Glucides
- 44 g
- Protéines
- 33 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Fouet
pas à pas
Préparation
- Étape 1
Make the tahini dressing
- Mix the tahini, lemon juice, garlic and honey together.
- Season with salt and pepper.
- Étape 2
Toast the pine nuts
- Toast the pine nuts in a dry pan until golden brown.
- Étape 3
Fry the chickpeas
- Once the chickpeas are dry, place them in a hot pan with the olive oil.
- Toss and season with salt and ground cumin.
- Étape 4
Assemble the salad
- Mix the chickpeas with the pine nuts, cherry tomatoes, red onion, asparagus and basil.
- Dress with the tahini dressing.
- Étape 5
Pan-fry the salmon and serve
- Pan-fry the salmon fillets until cooked through.
- Serve the salad with the salmon, or eat it by itself.