Chickpea, Salmon and Arugula Salad

Ingredients

• 12 oz salmon fillet 
• 1 teaspoon olive oil 
• 30 oz garbanzo beans rinsed drained canned (garbanzo beans)
• 0.3 cup kalamata olives pitted chopped
• 4  radishes halved sliced
• 1 medium shallots chopped
• 2 large cloves garlic finely chopped
• 0.3 cup basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 cups arugula 
• 0.3 cup olive oil 
• 1  lemon zest grated
• 4.5 teaspoons juice of lemon fresh
• 1 tablespoon red wine vinegar 
• 2 teaspoons agave nectar 
• 2 teaspoons dijon mustard 
• 1 serving salt and pepper freshly ground to taste

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• oven
• whisk

Directions

1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet.
3. Drizzle with 1 teaspoon oil.
4. Bake 18 to 20 minutes or until fish flakes easily with fork.
5. Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended.
6. Add salt and pepper to taste.
7. Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces.
8. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.