Of which 6.4 g sugars and 5.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Omega-3 (salmon)
Allergens fish
Chickpea salad with grilled salmon
Protein and fiber in one bowl, ready in 25 minutes.
Ingredients
- 200 g (7 oz) fresh salmon
- 300 g (10½ oz) cooked chickpeas
- 100 g (3½ oz) fresh arugula
- 100 g (3½ oz) cherry tomatoes
- ½ cucumber (150 g / 5½ oz)
- ¼ red onion (30 g / 1 oz)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- ½ lemon, juice only (15 g / ½ oz)
- salt and pepper, to taste
Method
- Season the salmon with salt, pepper and a little lemon juice.
- Grill the salmon in a nonstick skillet or on a grill for 3 to 4 minutes per side, until cooked through and golden. Let it cool slightly, then flake it into pieces.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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