15-Minute Salmon Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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Step 2

Place eggs in a small pot and cover with water. Turn the heat to medium-high and bring to a boil. Once boiling, cook for 6 minutes. After 6 minutes remove from heat and rinse the eggs with cold water. Peel and set aside while preparing the dressing.

Step 3

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Step 4

In a medium bowl add the minced shallots, chopped tarragon, red wine vinegar and Dijon mustard. Allow the dressing to marinate for 5 minutes.

Step 5

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Step 6

To finish the dressing, add the salt and pepper, then whisk in the olive oil until everything has emulsified.

Step 7

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Step 8

Toss the chickpeas with the salad dressing until coated.

Step 9

Step 5

Step 10

To assemble the salad, place the lettuce leaves in a serving bowl and crumble half of the canned salmon over top. If not using lettuce, spread out half of the salmon onto a plate. Sprinkle the plate or bowl with the chopped tomatoes, then add the remaining salmon. Top with the chickpeas and dressing, then finish with egg halves, extra ground pepper as well as tarragon leaves for an optional garnish.

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