Simply Spiced Salmon and Chickpea Salad AND....

My 3 year blog anniversary! That's right, Apron has come a long way. Now in addition to original recipes, you can sometimes find fun reviews here by my partner in blogging and soon-to-be partner in life, Luke. We've been all a-flurry with wedding planning, not leaving as much time as I'd like for cooking, and even less for blogging! Luckily, simple dishes like the one below have been sustaining me during this stressful but exciting time. Looking forward to the next year of Apron's Adventures!

Simply Spiced Salmon and Chickpea Salad
Based off Cooking Light's Cumin-Spiced Chickpeas and Carrots with Couscous

1 cup chicken broth
Zest and juice from 1 lemon
2 tablespoons tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 carrot, grated
1 jalapeño pepper, finely chopped
1 teaspoon cumin
Salt and pepper to taste
1/8 teaspoon cayenne pepper
6 garlic cloves, minced
1 cup steamed, chopped broccoli
4 cups warm cooked couscous
1/2 cup cilantro leaves
1/2 cup low-fat Greek yogurt
2 tablespoons oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 pound salmon, skin removed

Whisk together broth, lemon zest and juice and tomato paste in a small bowl and set aside. Heat a large skillet on medium-high heat and warm 2 tablespoons oil. Add chick peas a cook a few minutes until beginning to brown, then set aside on a plate. Heat remaining oil and add vegetables and saute 3 to 5 minutes. Add in cumin, salt and pepper, cayenne and toss to coat. Then add reserved broth mixture and simmer about 3 minutes. Stir in steamed broccoli and remove from heat.

While vegetables are cooking, heat oil in a medium non-stick pan. Combine chipotle powder, cumin and salt and rub over both sides of salmon. Cook salmon in hot skillet about 4 minutes on each side.

Place bed of couscous on each plate and top with chickpea mixture. Top with a piece of salmon and a few dollops of greek yogurt. Sprinkle with cilantro and enjoy!

Chickpea Arugula Salad

Need a tasty lunch or a light, pre-workout dinner? This is a great way to use items you probably already have on hand (no arugula? no problem. Sub in spinach or other leafy greens). This was the perfect weeknight meal that got me through a strenuous cardio session at the gym and came home feeling great. Give it a try!

1 14-oz. can chickpeas, drained
3 tablespoons olive oil
1 large lemon, zested and juiced (I made this with 2 lemons the second time for a real pop!)
1/2 cup fresh basil leaves, chopped
1 cup grated Parmigiano Reggiano (the good stuff, it's worth it)
1/2 cup slivered almonds
4 cups fresh arugula
Salt and pepper to taste

Heat a skillet on medium heat. Toast chickpeas for 4-5 minutes until almost fragrant. In a medium bowl, whisk together olive oil, lemon zest and juice. Add in basil, cheese, almonds and arugula. Toss and season with salt and pepper. Add in chickpeas and enjoy.

"Pining" for Greek Salad

This was the first week in a long time where I didn't go to the grocery store on Sunday (two nights in a row of Austin Restaurant Week will do that to you!) Faced with a last minute shopping trip on a Wednesday after work, I wanted to use up some items I knew I had- half a butternut squash, a can of chick peas and pita bread. The resulting salad had a lot of different flavors and textures, my nod to a Greek salad. Everyone went for seconds!

"Pining" for Greek Salad

1/2 butternut squash, peeled and diced
2 1/2 tablespoons extra virgin olive oil
1 can chickpeas, drained
1/2 cup pine nuts
12 ounces baby spinach leaves
2 cups shredded rotisserie chicken
1/2 cup crumbled feta cheese
1 lemon, zested and juiced
Salt and pepper to taste
4 pitas, warmed

Preheat oven to 400 degrees. Toss diced squash with 1/2 tablespoon oil and roast in the oven 30-40 minutes. While squash cooks, heat a medium-sized non-stick skillet on medium heat and toast chickpeas, about 10 minutes, stirring occasionally. Remove from heat and add chickpeas to a large bowl. In the same skillet, heat on low heat and toast the pine nuts, 4-5 minutes, constantly stirring. Add to the salad bowl along with spinach, shredded chicken, feta, lemon zest and juice. Season with salt and pepper to drizzle with remaining 2 tablespoons oil. Once squash is done add to bowl and toss. Serve with warmed pita bread.