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Hot Honey Chickpea Salad with Grilled Salmon

Serves 4

This is one of the dishes created by Compass Group chefs for the company's Stop Food Waste Day celebration on April 27 for Earth Day. The full gallery is here 


prep time: 1 hour 20 minutes


16 oz. can of chickpeas

1 tsp sea salt, divided

1 tsp fresh ground pepper, divided

1 tsp cumin

4 tbs olive oil, divided

3 tbs. hot honey

1 tsp. cinnamon

1 tbs Dijon mustard

4 carrots with carrot tops

1 red onion

4 each 4 oz salmon fillets

2 lemons

2 limes

2 heads hydroponic bibb lettuce

½ pint cherry tomatoes

2 hot house cucumbers

Small bunch fresh mint

Small bunch fresh basil

Pan spray

Equipment: Sheet pans, Grill or grill pan


Preheat oven to 400°F.  Drain and reserve the aquafaba from the chickpeas and towel dry.  In a mixing bowl, toss the chickpeas with ½ tsp. salt, ½ tsp. pepper, cumin and 2 tbs. olive oil.  Place on a baking sheet with good separation between peas; place in oven and bake 40 minutes.  Shake the pan or toss the chickpeas every 5-7 minutes.  Next, stir together the hot honey, cinnamon, and Dijon mustard in a bowl.  When the chickpeas are crispy, toss in half of the hot honey mixture and place back in the oven for 2-5 minutes, until glaze thickens. Remove chickpeas from oven and set aside, leaving oven turned on.

While chickpeas are roasting, cut the carrot tops off and reserve. Slice carrots into bite-sized chunks and coat with remaining ½ of hot honey mixture.  Grease a sheet pan with pan spray and place the carrots onto it, making sure not to overcrowd the pan. Peel the papery outer layers from the onion and lay them on a separate, ungreased sheet pan.  Once the chickpeas are done, place carrots in the oven, roasting for about 15 minutes until cooked, but firm. Bake the onion peels in the oven at the same time, until crispy, then set aside.

Coat the salmon with the remaining oil, salt and pepper.  On a hot grill or grill pan, sear the top side of the salmon.  Place on a sheet pan, squeeze lemon and lime juice over the salmon then bake for about ten minutes or until desired doneness.

Clean and tear the lettuce.  Wash and cut the cherry tomatoes in half.  Peel strips of the cucumber reserving the peels. Slice the cucumbers into coins. When ready to serve, assemble the salad, placing the lettuce on the plate and topping in quadrants with the tomatoes, cucumbers, carrots, chickpeas and salmon.  Chiffonade cut 4 each leaves of mint and basil for garnish, reserving the stems.  Grate lemon and lime zest over the salmon.  To serve, drizzle with the aquafaba aioli and hot honey glaze.

Ingredients for the aquafaba aioli: 

prep time 10 minutes

¼ cup aquafaba

¼ tsp. ground mustard

¼ tsp. sea salt

1½ tsp cider vinegar

2 tbs honey

¾ cup sunflower oil

2 tbs chopped carrot tops

2 tbs macerated roasted onion peels

1 tsp grated lemon and lime zest


Place all of the ingredients in a mixing bowl. Use the whip attachment beating the mixture on high until foamy.  Slowly add the oil while blending over 1-2 minutes.  Be sure to scrape the sides of the bowl for even emulsion.

Fold in the chopped carrot tops, macerated onions and citrus zest

Ingredients for Citrus Herb Agua Fresca: 

prep time 10 minutes

Reserved stems of basil and mint

½ cup honey

6 cups water

Reserved lemon and lime skins

Reserved cucumber peels

Ice cubes


In a Mason Jar or pitcher, muddle the basil and mint stems.  Add honey and 1 cup of water then mix until incorporated.  Add the reserved cucumber peels, lemon and lime skins with the remaining water.

Serve well chilled over ice.

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