This salmon salad is a protein packed, nutritious and flavorful lunch with fresh dill, dijon mustard, salty capers, roasted chickpeas and cottage cheese.
Preheat oven to 425 degrees. Toss chickpeas with olive oil, 1/2 teaspoon smoked paprika, salt and pepper and spread out on a lined baking sheet. Roast for 15 minutes, stirring occasionally until golden and crispy.
While chickpeas roast, prepare the salmon salad by combining the salmon, cottage cheese, cucumbers, capers, dijon, lemon juice, dill, remaining 1/2 teaspoon smoked paprika, salt and pepper to taste in a large bowl. Mix until well combined.
Add chickpeas to the mixture before serving and gently stir to combine.