Recipes
Lemon Salmon Pouch, Chickpea & Beet Romaine Salad
Uses: salmon pouch, garbanzo beans, sliced beets, romaine, lemon, feta cheese
Ingredients:
- 3 to 4 ounces salmon pouch, flaked
- 1/3 cup garbanzo beans, drained and rinsed
- 1/3 cup sliced canned beets, drained
- 2 cups chopped romaine
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon oil, if available
- Olive oil, black pepper, dried oregano, or garlic powder, if available
Instructions:
- Open the salmon pouch and gently break it into bite-size pieces with a fork.
- Drain and rinse the garbanzo beans. Drain the canned sliced beets and cut them smaller if desired.
- Chop the romaine and place it in a bowl.
- Add garbanzo beans, beets, and salmon pouch over the romaine.
- Add lemon juice, a small drizzle of olive oil, if available, black pepper, and dried oregano.
- Sprinkle feta over the top and toss gently so the beets do not turn the whole salad pink unless you want that pretty color.
Good for: A light but filling balanced lunch with protein from salmon pouch and chickpeas, crunch from romaine, and brightness from lemon.
Optional: Serve with toasted whole wheat bread or avocado slices on the side.