I LOVE dill. There's just something so fresh and dill-iscious (yep- did it) about it, so naturally this salad is one of my favorites to make. It's nice cause you can make a big batch and leave it in the fridge to eat for lunch over the course of a few days. It's great thrown in a salad or in a wrap! 

Salmon, Chickpea & Dill Salad

 Yields: 3-4 Servings

Note: You can add in as much or as little dill and parsley as you would like. I usually eyeball the amounts of these two herbs. I love dill so I load up!

Ingredients:

1/4 of a bunch of Parsley, finely chopped

1/4 of a bunch of Dill, stems pulled off

1 can of Chickpeas

1 can of wild Alaskan Salmon (or tuna)

juice of 1/2 a lemon

1 garlic clove, finely chopped

1 tbsp Olive Oil (optional- sometimes I omit this)

Few grinds of pink salt

Directions:

1. Combine all ingredients in a bowl and mix until evenly distributed
2. Will keep in the fridge for 1-3 days