Honey Lemon Garlic Salmon

Billy Rogers

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For the salad: 1 (15 ounce) can of chickpeas, rinsed and drained 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green bell pepper, chopped ¼ cup diced red onion 15 grape tomatoes, halved (about 1 cup halved grape tomatoes) ⅓ cup pitted kalamata olives, chopped if desired

Ingredients

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1 medium cucumber, sliced and quartered 4 ounces feta cheese, crumbled or cut into 1/2 inch cubes For the dressing: 2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 1 cloves garlic, minced 1 teaspoon dried oregano freshly ground salt and pepper, to taste

Ingredients

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Instructions

Place all salad ingredients into a large bowl and toss to combine.

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In a small bowl, whisk together olive oil, lemon juice, garlic and oregano.

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Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.

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Place in refrigerator for 1 hour to marinate, or serve immediately.

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Nutrition Serving: 1serving Calories: 279cal Carbohydrates: 33.5g Protein: 12.5g Fat: 12.3g Fiber: 4g Sugar: 12.4g

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