Slow-Cooked Salmon, Chickpeas, and Greens

Adapted from Bon Appetit


1-15.5 oz. can chickpeas, drained and rinsed

1 teaspoon ground cumin

2 T garlic oil

1 bunch Swiss Chard (substitute kale or collard greens), ribs removed, leaves coarsely chopped

4 - 6 oz. skinless salmon fillets

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon sugar

Kosher salt and freshly ground black pepper

1/2 cup olive oil

2 tablespoons capers, rinsed, patted dry


  • Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, greens, cumin, and 1 T garlic oil in a medium bowl. Season with salt and pepper. Transfer chickpea mixture to prepared dish.

  • Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with 1 T garlic oil. Bake until salmon is opaque in the center, 30–35 minutes.

  • Whisk lemon juice, mustard, and sugar in a small bowl. Gradually whisk in olive oil and season with salt and pepper.

  • Drizzle salmon with vinaigrette and top with capers.

Serves 4

*Be sure to keep chickpea serving to 1/2 cup or less