Chickpea Salad with Coho Salmon

A simple, no-cook dish that’s light on work and big on flavor, this summery chickpea salad is a perfect way to stay cool on a hot summer day and hit your protein goals while doing it. It features Alaska Gold seafood’s canned coho product, piled high on a bed of garbanzos tossed generously with spices, crunchy pomegranate seeds and fresh mint.

Tingredients:

• ½ tin Alaska Gold Seafood Coho Salmon

• 1 can cooked garbanzo beans (drained + rinsed)

• 1 cup pomegranate seeds

• 2 tbs extra virgin olive oil

• 1 tsp sumac (plus more to taste)

• 1 tsp ground cumin (plus more to taste)

• 1 tsp ground fennel (plus more to taste)

• 10 large mint leaves (chiffonade), plus small leaves for plating)

• Flaky salt to taste

• Juice and zest of 1 lemon

1. Add the garbanzo beans to a bowl and add the olive oil, lemon juice, (all but some of) the zest, sumac, cumin, fennel and a healthy pinch of salt. Mix until well combined

2. Add the chiffonade mint and the pomegranate seeds and mix again

3. Plate the mixture in your favorite bowl and top with choice pieces of Alaska Gold’s Seafood’s Coho Salmon. Drizzle with more olive oil, and top with mint leaves, remaining zest, and more flaky salt.

Canoy!

Serves 1-2