Ingredients
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1½ pounds cold nextover’d Salmon
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1 (15-ounce) can Chickpeas
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½ cup Olive Oil
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1 Garlic
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2 teaspoons Za’atar
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Kosher Salt
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1 teaspoon fresh Lemon Juice
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Freshly ground Black Pepper
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4 cups (packed) young, tender greens, such as baby Arugula
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4 Radishes
Directions
Once you simmer canned chickpeas in an ungodly amount of olive oil, it’s very hard to go back to eating them any other way. You’ve been warned. Za’atar is a Middle Eastern spice blend that usually contains dried thyme and/or dried oregano, sesame seeds, and sumac. If you can’t find it (or don’t feel like running to the store to get it), double the garlic and use 1 teaspoon ground cumin instead. It’s a totally different flavor profile but it works just as well.
Steps
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1
Done
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Flake the salmon into medium-size pieces and set it out on the counter while you cook, just to take the chill off. |
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2
Done
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Combine the chickpeas, olive oil, garlic, and za’atar in a small skillet and set it over medium-low heat. Let the chickpeas cook at barely a simmer, stirring occasionally and lowering the heat if things get too bubbly, for 10 minutes. Season the chickpeas with ½ teaspoon kosher salt (less if your za’atar is salty). |
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3
Done
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Turn off the heat and use a slotted spoon to transfer the chickpeas to a bowl, leaving the oil behind in the skillet. Whisk the lemon juice into the oil and season with ¼ teaspoon salt and a few grinds of black pepper. |
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4
Done
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In a large bowl, toss the greens with 1 teaspoon of the warm lemon oil. Divide the salmon, chickpeas, arugula, and radishes among four shallow bowls, and drizzle each with a spoonful of warm lemon oil, paying particular attention to the salmon. Finish each bowl with another sprinkling of salt and one more grind of pepper. |
