Say goodbye to boring salads with this Chickpea & Feta Smoked Salmon Salad. It's a fresh, no-cook recipe packed with protein, fiber, omega-3s, and plenty of flavor.
I LOVE a smoked salmon bagel. Lox, cream cheese, capers, fresh dill... it's one of those combinations I never get tired of. This smoked salmon salad was inspired by those same fresh flavors, but transformed into a protein-packed, veggie-filled salad that's perfect for meal prep. As a dietitian, I love recipes like this that make it easy to add more nourishing ingredients to your day without while incorporating the flavors you already love.
Chickpeas and edamame are a budget-friendly way to add plenty of protein and fiber, while the creamy lemon dressing brings everything together. Since there are no leafy greens, this salad stays crisp in the fridge for days, making it perfect for lunches or an easy no-cook dinner.
Why This Recipe Is Dietitian Approved
- High in protein and fiber. Chickpeas, edamame, Greek yogurt, and smoked salmon make this a satisfying salad that will keep you full for hours.
- Packed with omega-3s. Smoked salmon provides heart-healthy omega-3 fats while adding plenty of flavor.
- Perfect for meal prep. Unlike leafy salads, this one stays crisp and fresh without getting soggy.
- No cooking required. It's the perfect meal for warm days when you want something fresh without heating up the kitchen.
Chickpea & Feta Smoked Salmon Salad Recipe
Ingredients, Swaps, & Tips
Chickpeas: These add fiber and plant based protein to create a satisfying salad, I usually use canned low sodium (or no salt added) chickpeas.
Edamame: For an extra boost of plant-based protein and a pop of color. I usually buy frozen shelled edamame beans for convenience!
Persian cucumbers: I always reach for Persian cucumbers in meal prep salads since they have a lower moisture content, meaning less soggy salads!
Celery: Adds the perfect crunch to every bite.
Dill + parsley: This fresh herb combo is what makes this salad taste like a really good smoked salmon bagel...in salad form!
Smoked salmon: The star of the show! Packed with omega-3s and that smoky flavor we all love.
Feta: A salty addition that brings everything together.
Shallots: Milder and sweeter than regular onion, so it doesn't overpower the dill and salmon.
Dressing: A creamy mix of Greek yogurt, mayonnaise, Dijon, lemon juice, cumin and salt - it's tangy, herby, and comes together in one bowl.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To a large bowl, add chickpeas, edamame, cucumbers, celery, fresh dill, parsley, smoked salmon, feta cheese and shallots.
- In a liquid measuring cup whisk together lemon juice, cumin, salt, Greek yogurt, mayonnaise, and dijon.
- Pour the dressing over the salad.
- Toss to combine!
Substitutions
Gluten Free
This smoked salmon salad is naturally gluten-free!
Dairy Free
Swap the feta for a dairy-free feta alternative and use a thick dairy-free Greek yogurt alternative in the dressing.
Vegan
Swap the smoked salmon for marinated smoked tofu or hearts of palm, and swap the feta, Greek yogurt and mayo for your favorite dairy-free versions.
Nut Free
This recipe is naturally nut-free!
Variations
- You really can get creative with what beans/ legumes you use in this one. It's a great clean out the pantry meal!
- For added veggies: I love serving this over a bed of arugula or romaine lettuce.
Equipment
- Salad bowl and tongs
Storage
This smoked salmon salad can be stored in an airtight container in the refrigerator for 3-4 days. For the freshest results, add the smoked salmon just before serving, which allows the salad to stay fresh for up to 4-5 days.
Top Tips for Success
Dice everything nice and small so you get a bit of chickpea, salmon and cucumber in every bite! I love using a produce chopper to help make this easier. Also, pat your smoked salmon dry before chopping: it keeps the salad from getting watery.
Frequently Asked Questions
Yes! Canned or fresh cooked salmon both work well if you don't have smoked salmon on hand, though you'll lose a bit of that smoky flavor.
Absolutely! This salad holds up great in the fridge and is perfect for prepping lunches ahead of time.
Yes! This salad doesn't get soggy if made ahead of time. However please note that once the smoked salmon is added I recommend consuming the salad within 3-4 days!
More Staple Meal Prep Salads
If you liked this Chickpea & Feta Smoked Salmon Salad, try some of my other dietitian-approved salad ideas:
- Rotisserie Chicken Salad
- Salmon Crispy Rice Salad
- Dense Bean Salad with Sun Dried Tomatoes
- Thai Chopped Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this chickpea and feta smoked salmon salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chickpea & Feta Smoked Salmon Salad
Ingredients
- 2 540mL cans chickpeas, rinsed and drained
- 1.5 cups edamame beans
- 4 Persian cucumbers, diced
- 3 stalks of celery, diced
- ¼ cup fresh dill, chopped
- ½ cup Italian parsley, chopped
- 250 g smoked salmon
- ⅓ cup feta cheese, crumbled
- 2 shallots, diced finely
For the dressing:
- Juice of ½ lemon, and more as needed
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- 1.5 tablespoon original Dijon
Optional to thin dressing:
- 1-2 teaspoon water (or additional lemon juice)
Instructions
- To a large bowl, add chickpeas, edamame, cucumbers, celery, fresh dill, parsley, smoked salmon, feta cheese and shallots.
- In a liquid measuring cup whisk together lemon juice, cumin, salt, greek yogurt, mayonnaise, and dijon. Once smooth, taste and adjust seasonings to desired preference: adding more lemon juice will result in a thinner and more vibrant dressing, whereas adding 1-2 teaspoon of water will result in a more mild dressing.
- Pour the dressing over the salad.
- Toss to combine!
Nicole Addison says
We've been loving this one for a light and satisfying summer lunch! I hope you enjoy!