Pan-fried salmon with chickpea salad

There are lots of reasons why I really like this recipe - salmon is so delish, the whole thing is done in 15 minutes flat, and it is super healthy. There is nothing unhealthy about it. I think we came across this (or something like this) in a Weight Watchers book, but darned if I can find it again. In any case, it is something we go back to every once in a while and once we do, we wonder why we don't have it more often.

Pan-fried Salmon with Chickpea salad

A lot of people are not crazy about chickpeas, but they are low in fat and high in fiber. Add a bit of curry powder and you have a spicy and good for you salad.
Some crazy facts:

• India of course produces by far the most, but second place in production is....Australia
• Hummous, the middle-eastern staple, is actually the Arabic word for Chickpea, and is not just the name of the dip made with tahini
• The chickpea was cultivated as early as 7500 years ago!
• Other names you may recognize are Garbanzo beans, and channa (from the Indian buffet table)

Next Time: may try switching up the ingredients of the salad

Me: 8/10

SO: 10/10

SSO: 4/10

Pan-fried Salmon with Chickpea Salad

Ingredients

• Salmon (enough for your meal)
• some kind of seafood rub
• can of chickpeas, drained and rinsed
• half a red onion, cut into smallish pieces
• a whole English cuke, cubed
• low-fat yogurt and/or tzatziki, total of around half a cup
• some of your favourite curry powder, a teaspoon or two
• some parsley

Method

1. Mix together the cuke, onion, and chickpeas
2. Stir together the yogurt and/or tzatziki with the curry powder and add to the salad. Mix well.
3. Put the rub on both sides of the salmon. Heat your pan, add a drizzle of oil, and place the fish in the pan with a lid. Cook on a medium-high heat, around 5-7 minutes per side. 
4. Garnish with parsley