Salmon Chopped Salad

1. Preheat oven to 375°F.

2. Drain and pat garbanzo beans dry. Add to a sheet pan and cover with 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Bake for 25-30 minutes, shaking halfway through. Set aside.

3. Mix 2 tablespoons olive oil, juice of 1/2 lemon, 1 teaspoon dried dill, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Place 1.5 pounds salmon fillet on a sheet pan and cover with the seasoning mixture. Bake for 12 minutes, until cooked through and flakey.

4. Chop 1 head escarole, 1/2 red onion, and 2 large heirloom tomatoes. Seed and chop 1 cucumber. Chop and prepare 1/2 cup parsley and 1/4 cup mint leaves. Pit and halve 1/2 cup kalamata olives. Toss tomatoes and cucumber with 1 teaspoon salt and let drain for at least 10 minutes.

5. Combine 1/4 cup red wine vinegar, 2 minced garlic cloves, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Whisk to create dressing.

6. Add all vegetables, roasted garbanzo beans, feta cheese crumbles, and baked salmon to the bowl with dressing. Mix well and enjoy!