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BBQ Salmon and Crispy Chickpea Salads with Greek Yogurt Ranch Drizzle.

Jessica, How Sweet Eats
  • 45 minutes
  • Serves 2 to 4

INGREDIENTS

1 1/2 cups

roasted chickpeas

1 lb

salmon filet

2 tsp

brown sugar

1 tsp

smoked paprika

1/2 tsp

onion powder

1/4 tsp

garlic powder

1/2 tsp

salt

1/2 tsp

pepper

1 tbsp

olive oil

1/4 cup

BBQ sauce

8 cups

spring greens

4

green onions, sliced

1/2 cup

corn

1/4 cup

torn fresh cilantro

1 tbsp

snipped chives

1 handful

tortilla chips, crushed

quick greek yogurt ranch drizzle

3 tbsp

greek yogurt

1 tbsp

mayonnaise

1 tsp

freshly chopped parsley

1 tsp

freshly chopped dill

1

garlic clove, minced

1/2 tsp

worcestershire sauce

1/4 tsp

white vinegar

1/4 tsp

smoked paprika

1/8 tsp

onion powder

1/8 tsp

salt

1/8 tsp

pepper