How to Make Mediterranean Crispy Salmon Tacos

Make the Chickpeas

• Preheat the oven to 400 degrees. Rinse and drain one 15-ounce can of chickpeas. Add the dried chicken peas to a bowl, combine with olive oil, cumin, chili powder, paprika, salt, garlic powder and black pepper. Toss until well coated and add to a baking tray that’s been lined with parchment paper. Bake for 30-40 minutes at 400 degrees. Be sure to shake the peas halfway through baking. Remove from the oven and set aside.

Make the Tzatziki

• Combine 0% Greek yogurt, olive oil, minced garlic, fresh squeezed lemon juice, chopped fresh dill, salt and grated cucumber that has been squeezed in a cheesecloth to remove excess liquid. Mix until well combined. Cover and refrigerate until you’re ready to use it.

Make the Salmon

• Cube the salmon and add it to a bowl. Option to leave the skin on or remove it. Toss the cubed salmon with olive oil, lemon juice, honey, salt and black pepper. Heat a small non-stick skillet over medium high heat. Spray the skillet with olive oil cooking spray and add the salmon. Pan sear for 4-5 minutes or until the salmon reaches your desired doneness. Be sure to turn the salmon cubes a few times while cooking. Remove from the heat set aside.

Assemble the Tacos

• Warm four tortillas. Add a smear of hummus to the base of each tortilla. Layer each tortilla with the cubed crispy salmon, a dollop of tzatziki, a spoonful of spicy chickpeas, some fresh dill and a squeeze of lemon. Serve and enjoy.