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Colour Me Salmon

1 can (170g) Gold Seal Skinless, Boneless Pink Salmon, drained
½ cup (125ml) Goat cheese
1 can (540ml)  
Chickpeas, rinsed, drained and patted dry
 1/2 cup (125ml) Assorted cherry tomatoes cut in half 
¼ tsp Red chili flakes
3 tbsp (45ml) Extra virgin olive oil
1 tbsp (15ml)  
White balsamic vinegar
Pinch Salt and pepper
  • Chef's Tip

    Take this recipe to the next level with ¼ cup of candied pecans.


    1. In a small bowl combine red chili flakes, olive oil, balsamic and a pinch of salt and pepper.Set aside.
    2. Stir all tomatoes and chickpeas together and place on a platter.Flake salmon over mixture and sprinkle goat cheese over entire salad.
    3. Drizzle dressing over salad.

  • YIELD:

    Serves 4



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