These salmon bowls with chickpea salad are delicious and easy to make! You can meal prep this healthy salmon recipe at the beginning of the week or cook it in around 30 minutes for a quick weeknight dinner or on the weekend.
Salmon Bowls With Chickpea Salad
So I wanted to share this recipe for a long long time, because I’ve been making it since last summer, but it’s really tough to take a good picture of your food when it’s already dark. It always looks creepy and not like something you’d like to eat.
So I waited and waited and finally made this bowl for lunch one time, so that I can photograph it. Here are the main players in it:
- salmon – cooked in a pan with some herbs
- a delicious chickpea salad
- some fresh radishes
- your favorite dip/sauce. For the version I photographed, I used a sauce made out of zucchini, chickpeas and garlic, but didn’t quite like it. Other times I’ve made these bowls I loved hummus and this avocado sauce – so I recommend using one of those.
So yeah, I did not love the sauce, but I don’t want to wait another 6 months to be able to take a picture when the sun is out. This is it and I’m being completely honest. Use your favorite, favorite sauce. Anything like tzatziki, hummus, avocado or yogurt-based sauce will be great.
If you want to meal prep these bowls simply keep the separate parts in different containers, without adding dressing and tomatoes to the salad and it will be good.
Salmon Bowls With Chickpea Salad
These salmon bowls with chickpea salad are healthy and so delicious! This is a great Mediterranean diet recipe that you can meal prep for the week or make for dinner in around 30 minutes. It's gluten-free, good source of fiber, protein and omega-3's.
Ingredients
- 16oz/ 500g salmon filet
- 2 tsp basil, dry
- 1 tsp black pepper
- 3 garlic cloves, minced
- chickpea salad
- avocado sauce
- hummus
Instructions
Marinate the salmon with the garlic, basil and black pepper for about 20 minutes.
In the meantime, you can make the salad and the sauce (I recommend this avocado sauce or hummus)
Cooked the salmon in a non-stick pan at medium/medium-high. Cover with a lid and flip half-way through. If needed for the cooking you can add some water or olive oil. After 6-7 minutes the salmon is ready.
Arrange the salmon bowls by starting with the salad as the base, then topping with the salmon, radishes or other vegetables of your choice and the sauce you've chosen.
To meal prep - prepare all parts of the bowl and keep them in separate containers in the fridge. I personally like heating the salmon in the microwave or on the stove while keeping the salad and sauces cold.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 460Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 79mgSodium: 396mgCarbohydrates: 19gFiber: 8gSugar: 4gProtein: 33g
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