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Salmon Chickpea Loaf

Canned salmon is one of our favorite pantry staples because it’s so versatile. We’ve added a secret” ingredient of mashed chickpeas. Serve this tasty weeknight meal with a green salad and our Lemony Roasted Potatoes with Olives (page 178) or Zucchini Ribbons with Edamame (page 184).

This Salmon Chickpea Loaf from Best of Bridge Done in One may not look beautiful but don’t be fooled, it is delicious! 

  1. 1 cup (250 mL) cooked chickpeas
  2. 2 cans (8 oz/213 g each) sockeye salmon, drained
  3. 2 large eggs
  4. 1 cup (250 mL) milk
  5. 11/2 cups (375 mL) panko bread crumbs
  6. 1 onion, finely chopped
  7. 1 dill pickle, finely chopped
  8. 1 tbsp (15 mL) lemon juice
  9. 2 tsp (10 mL) lemon zest
  10. 2 tsp (10 mL) dried dill
  11. 1 tsp (5 mL) salt
  12. 1/2 tsp (2 mL) black pepper
  13. 1/2 tsp (2 mL) garlic powder
  1. Preheat oven to 350˚F (180˚C). Spray a 9- by 5-inch (23 by 12.5 cm) loaf pan with nonstick cooking spray.
  2. In a large bowl, mash chickpeas using a potato masher or a fork. Add salmon and mash together. Add eggs and milk; stir to combine. Add panko, onion, dill pickle, lemon juice, lemon zest, dill, salt, pepper and garlic powder; stir until well combined.
  3. Scrape the salmon mixture into the prepared pan. Use a spatula to smooth and pack down firmly. Bake for 50 to 55 minutes until firm and the edges are golden. (An inserted small knife in the center should feel hot to the touch.) Let cool 10 minutes before slicing and serving.
  4. Serves 4 to 5
  1. Serve with a sauce if you like. Tartar sauce, sour cream, plain Greek yogurt or ranch dressing would all be tasty options. Make this dairy-free by using milk alternatives such as oat, almond or soy milk.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.