Chickpea, Salmon and Arugula Salad Recipe - BettyCrocker.com

Ingredients

• 2 salmon fillets (6 oz each)
• 1 teaspoon olive oil
• 2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
• 1/3 cup chopped pitted kalamata olives
• 4 radishes, halved, sliced
• 1 medium shallot, chopped
• 2 large cloves garlic, finely chopped
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 2 cups arugula
• 1/3 cup olive oil
• Grated peel of 1 lemon
• 4 1/2 teaspoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons agave nectar or honey
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper to taste