This Salad has different vegetables, like green beans, zucchini, and tomatoes. It is protein-packed, colorful, and great for meal prep.

Why You Will Love Green Bean, Zucchini, Chickpea, Salmon Salad with Dijon Lemon Dressing

This salad is protein-packed. It features protein sources like chickpeas and salmon. Chickpeas are a great source of plant-based protein and dietary fiber, while salmon is rich in protein.

Great for meal prep. It keeps well in the fridge and can be prepared ahead of time for lunches throughout the week.

Customizable. You can replace the vegetables and protein sources and adjust the seasonings.

Ingredients Needed for Green Bean, Zucchini, Chickpea, Salmon Salad with Dijon Lemon Dressing

Salmon is an excellent source of vitamin D and is high in omega-3 fatty acids. You can replace the salmon with tofu.
Chickpeas are a good source of dietary fiber.
Green beans are full of antioxidants and vitamins like vitamin C.
Cherry tomatoes are a good source of vitamin K.
Zucchini helps aid in digestion.
Onion helps boost immunity.
Lemon juice is a good vitamin C source.
Dijon mustard. You can substitute the Dijon mustard with honey or yellow mustard.
Apple cider vinegar contains probiotics that help support digestion.
Olive oil is a good source of healthy fats.
Garlic works as an anti-inflammatory.
Seasonings: I used parsley flakes, salt, and black pepper

How to Make Green Bean, Zucchini, Chickpea, Salmon Salad with Dijon Lemon Dressing

Cut the zucchini into pieces. Heat olive oil in a non-stick pan and add the zucchini. Add salt and sauté for 3-5 minutes.

Heat olive oil in a non-stick pan over medium heat for 2 minutes. Season the salmon with salt, black pepper, and parsley flakes. Cook for 5 minutes or until fully cooked. Once cool, use a fork to separate the salmon.

Remove the ends of the green beans. Add some water to a pot with salt and bring to a boil. Add the green beans to the pot and cook for 3-5 minutes on medium heat. Drain the beans and allow them to cool.

Combine the Dijon mustard, olive oil, lemon juice, apple cider vinegar, salt, minced garlic, black pepper, and parsley flakes at the bottom of the jars for the salad dressing, then add the chickpeas, cherry tomatoes, zucchini, salmon, diced onion, and green beans. Please take a look at the recipe card below for a detailed recipe.

When ready to eat, transfer to a bowl, combine, and enjoy!

Commonly Asked Questions

Can this salad be eaten cold or hot? The salad can be heated in the microwave for a minute or two before eating.

What can the salmon be replaced with? Chicken breast, tofu, and chicken thighs are perfect.

More Salad Recipes

Lemon Orzo Salad with Salmon and Veggies

Chicken Pasta Salad with Vegetables and Dijon Mayo Dressing

Chicken Cobb Salad with Oregano Dressing

Green Bean, Zucchini, Chickpea, Salmon Salad with Dijon Lemon Dressing

Recipe by Fayette Nyehn

This Salad has different vegetables, like green beans, zucchini, and tomatoes. It is protein-packed, colorful, and great for meal prep.

Print Recipe Pin Recipe

Servings 4

Prep Time 25

Cook Time 20

Total Time 45

Ingredients

1 cup chickpeas (canned and drain)
1.5 LB salmon
12 oz green beans
4 medium zucchini
half an onion
1 ½ cups cherry tomatoes
4 cloves garlic
4 TBSP Dijon mustard
4 TBSP apple cider vinegar
¼ cup olive oil
4 TBSP lemon juice
1 ½ TBSP parsley flakes
1 ½ TBSP black pepper
salt to taste

Instructions

Wash and cut the zucchini into pieces.
Heat olive oil in a nonstick pan over medium heat. Add the zucchini, salt, and sauté for 3-5 minutes.
Season the salmon with 1 tsp salt, 1 tsp black pepper, and 1 tsp parsley flakes.
Heat olive oil in a non-stick pan over medium heat for 2 minutes. Add the salmon and cook for 5 minutes or until fully cooked.
Use a fork to separate the salmon.
Add water and salt to a pot and boil for 2 minutes.
Cut the ends of the green beans, transfer them to the pot, and cook for 3-5 minutes.
Drain the green beans and allow them to cool.
Peel the garlic and use a garlic press to turn the garlic cloves into a minced.
Dice the onion.
Wash and cut the cherry tomatoes.

Make the Salad Dressing

In four jars or bowls, combine 1 tbsp Dijon mustard, 2 tsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, ½ tsp minced garlic, ½ tsp black pepper, and salt to taste in each jar.