Average: 3.7 (3 votes)
Active time
25 minutes
Total time
25 minutes
4 servings

6 ounces pasta, preferably whole grain

2 cloves garlic, minced

Juice of 1 lemon

4 tablespoons extra virgin olive oil

1 can (15 oz. or so) low-sodium chickpeas, rinsed and drained

6 cups chopped spinach leaves, packed

2 ounces feta cheese, crumbled

1 pound salmon

  1. Set a large pot of water to boil, then cook pasta according to instructions (about 8 minutes or so).
  2. While the pasta is cooking, make the dressing, by combining the garlic, lemon juice, and olive oil in a large bowl.
  3. Drain the pasta, let cool a few minutes, then add to bowl. Add chickpeas, spinach leaves, and feta, and combine well.
  4. Salad can be eaten as is (slightly warm) or cooled for up to four hours (more may wilt spinach) until you’re ready to eat.
  5. Grill salmon on an outdoor grill or under a broiler until fish flakes easily. Time will vary according to thickness of fish but will usually be 10 minutes or less.


An Oldways recipe and photo


Calories 648
Total Fat 33g
Saturated Fat 7g
Cholesterol 83mg
Sodium 380mg
Total Carbohydrates 51g
Dietary Fiber 10g
Protein 40g

Yield: 4 servings

How'd it Taste?

I think the Chick Peas were left out.
Thanks, Bill! We've updated the recipe to make it more clear when to add the chickpeas.
Holly A Adams
Substituted black beans and blanched asparagus, only 4 ounces pasta, was delicious!! I can send photo-
Tried this recipe last night, and it was very enjoyable. I was a bit skeptical when making the dressing on how good it was going to be since it was only lemon juice, olive oil, and garlic. My first bite was I was not impressed, but it took me a moment to appreciate the light citrus flavors blending in with the feta cheese and the hints a garlic. I will make this again however, I will tweak it bit and add some black pepper or crushed red pepper for some flavors.

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