Salmon and Chickpea Salad Over Chilled Mirin Rice

• 1/3 cup light mayonnaise
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon garlic powder
• 1 teaspoon wasabi paste
• 2 (6-ounce) cans salmon, drained
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 stalk celery, diced
• 2 tablespoons chopped fresh cilantro leaves
• Salt and ground black pepper
• 2 cups cooked rice
• 1/4 cup mirin or rice wine
• 4 Boston or Bibb lettuce leaves

1. In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste.
2. Fold in salmon, chickpeas, celery and cilantro.
3. Season, to taste, with salt and black pepper.
4. In a medium bowl, combine rice and mirin.
5. Toss to combine and season, to taste, with salt and black pepper.
6. Place a large lettuce leaf on each plate.
7. Divide rice among lettuce cups.
8. Spoon salmon mixture over rice.

light mayonnaise, lemon zest, garlic, wasabi paste, salmon, chickpeas, celery, cilantro, salt, rice, rice wine, bibb lettuce

Taken from www.foodnetwork.com/recipes/robin-miller/salmon-and-chickpea-salad-over-chilled-mirin-rice-recipe.html (may not work)