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BBQ Salmon and Crispy Chickpea Salads

5 from 4 votes
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  • 1 1/2 cups roasted chickpeas
  • 1 pound salmon filet
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon 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 tablespoon snipped chives
  • 1 handful of tortilla chips, crushed

quick greek yogurt ranch drizzle

  • 3 tablespoons greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon freshly chopped parsley
  • 1 teaspoon freshly chopped dill
  • 1 garlic clove, minced
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon white vinegar
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • To prep, roast the chickpeas first. You can do this a few hours ahead of time if desired.
  • In a small bowl, mix together the sugar, paprika, onion powder, garlic powder, salt and pepper. Season the salmon with the mixture, covering both sides. (if you get salmon with skin on, I use the spice rub just on the top.) Heat a large skillet over medium heat and add the olive oil. Add the salmon and cook on one side for 2 minutes, then flip and cook until the fish is flaky and opaque, about 5 minutes. Brush the BBQ sauce all over the salmon.
  • To assemble the salads, combine the lettuce, corn and green onions in a bowl. Add the salmon and chickpeas on top, then drizzle with the ranch. Top it off with the crushed chips, chives and cilantro. Serve!

quick greek yogurt ranch drizzle

  • Combine all ingredients in a large bowl and whisk until combined. Drizzle overtop of salads!

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