chickpea and lentil salad with salmon

lenticchie in insalata con ceci,

4 servings

Small lentils from Umbria are prized for their nutty taste. They hold their shape well, making them perfect for this simple lentil and chickpea salad topped with salmon. If Umbrian lentils can’t be found, substitute French green lentils.

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Ingredients

3/4 cup dried chickpeas
1 cup small lentils, preferably Castelluccio or Colfiorito
1/2 cup finely chopped red onion
1 pound salmon fillet (about 1 1/2 inches thick), skin and small bones removed, cut into 1-inch cubes
Coarse sea salt
2 tablespoons finely chopped flat-leaf parsley
Good-quality extra-virgin olive oil

Instructions

Soak chickpeas in water to cover by 2 inches overnight (8 hours), then drain.

Simmer chickpeas in water to cover by 2 inches in a large pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours.

Meanwhile, rinse lentils and discard any stones or debris. Simmer lentils in water to cover by 1 inch in a medium pot, partially covered with lid, adding more water if necessary, until tender, about 30 minutes, then drain and spread on a plate to cool.

Put onion in a small bowl and cover with ice water by 1/2 inch. Soak for 10 minutes, then drain.

Drain chickpeas. Combine chickpeas, lentils and 1 tablespoon water in a saucepan.

Heat a large nonstick skillet over medium-high heat. Add salmon and cook, turning pieces once until just cooked through, 2 to 3 minutes. Remove from heat and season with salt.

Heat lentil mixture just to warm through; stir in onion and parsley; season with salt to taste. Transfer to a large serving platter. Drizzle with oil and top with salmon. Serve warm.

October 2009