24Belgian endive leavesfrom about 5 heads of endive
1/3cuptoasted sliced almonds
If using chickpeas instead of salmon, skip this step and begin at step 2. In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.
In large bowl, whisk together yogurt, mustard, olive oil, honey or maple syrup, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, onion, and chickpeas (if using). Gently toss everything together until well combined.
To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon (if using) and the almonds. Serve.
Per serving: 175 calories; 10 g protein; 7 g total fat (1 g sat. fat); 17 g total carbohydrates (6 g sugars, 9 g fiber); 196 mg sodium