This Pesto Salmon Chickpea Bowl is a delightful and wholesome meal that combines the rich flavors of pan-seared salmon with crispy roasted chickpeas and a creamy pesto drizzle. Served with your choice of quinoa or rice and a bed of mixed greens, this bowl is not only nourishing but also packed with flavor, making it the perfect balance of nutrients and taste for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chickpeas, drained and rinsed
1 tablespoon olive oil
2 salmon fillets
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked quinoa or rice (optional)
1 cup mixed greens (such as spinach or arugula)
2 tablespoons pesto (store-bought or homemade)
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 400°F (200°C).
In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden.
While the chickpeas are roasting, heat a skillet over medium-high heat. Cook the salmon fillets for about 4-5 minutes per side, or until they are cooked through and crispy on the outside.
Once the salmon is cooked, remove it from the skillet and set aside to rest for a few minutes.
In a large bowl, layer quinoa or rice, mixed greens, roasted chickpeas, and the cooked salmon fillets.
Drizzle pesto sauce over the top and garnish with lemon juice and fresh parsley.
Serve immediately and enjoy!
Servings and Timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Vegan Version: Swap the salmon for a plant-based protein like tofu or tempeh. Ensure the pesto is vegan by using dairy-free cheese or skipping it altogether.
Grain-Free Option: Skip the quinoa or rice and serve the bowl over cauliflower rice for a low-carb alternative.
Extra Veggies: Add roasted vegetables like zucchini, bell peppers, or sweet potatoes for more texture and flavor.
Spicy Twist: Add a pinch of cayenne pepper to the chickpeas for some heat, or drizzle sriracha over the bowl before serving for an extra kick.
Storage/Reheating
Storage: To store, separate the salmon, chickpeas, and any grains into airtight containers. The dish can be kept in the refrigerator for up to 2-3 days.
Reheating: Reheat the chickpeas in the oven at 350°F (175°C) for 5-10 minutes to bring back their crunch. The salmon can be reheated in a skillet or microwave for about 1-2 minutes.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works great! Just make sure to thaw it thoroughly before cooking to ensure even cooking and texture.
What kind of pesto is best for this dish?
I love using basil pesto, but you can also try sun-dried tomato pesto or even arugula pesto for a unique twist. Homemade or store-bought both work well.
Can I make this recipe in advance for meal prep?
Yes, this recipe is fantastic for meal prep. Just keep the components separate (salmon, chickpeas, greens) and drizzle the pesto on right before eating to keep everything fresh.
Is this dish gluten-free?
Yes! This recipe is naturally gluten-free, especially if you use a gluten-free pesto or grains like quinoa.
How do I make this recipe spicier?
To add a spicy touch, you can season the chickpeas with cayenne pepper or chili powder, or drizzle the bowl with a bit of hot sauce like sriracha.
Conclusion
The Pesto Salmon Chickpea Bowl is the perfect combination of savory, crunchy, and creamy textures. It’s a meal that’s as nourishing as it is delicious, and it comes together quickly—making it ideal for busy days when I still want to eat something wholesome and satisfying. Whether I’m looking for a filling lunch or a light dinner, this bowl never disappoints.
Recipe:
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Pesto Salmon Chickpea Bowls
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Pesto Salmon Chickpea Bowl is a delightful and wholesome meal that combines the rich flavors of pan-seared salmon with crispy roasted chickpeas and a creamy pesto drizzle. Served with your choice of quinoa or rice and a bed of mixed greens, this bowl is not only nourishing but also packed with flavor, making it the perfect balance of nutrients and taste for any meal.
Ingredients
2 salmon fillets
1 cup chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons pesto (store-bought or homemade)
1 cup cooked quinoa or rice (optional)
1 cup mixed greens (such as spinach or arugula)
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden.
- While the chickpeas are roasting, heat a skillet over medium-high heat. Cook the salmon fillets for about 4-5 minutes per side, or until they are cooked through and crispy on the outside.
- Once the salmon is cooked, remove it from the skillet and set aside to rest for a few minutes.
- In a large bowl, layer quinoa or rice, mixed greens, roasted chickpeas, and the cooked salmon fillets.
- Drizzle pesto sauce over the top and garnish with lemon juice and fresh parsley.
- Serve immediately and enjoy!
Notes
Vegan Version: Swap the salmon for a plant-based protein like tofu or tempeh. Ensure the pesto is vegan by using dairy-free cheese or skipping it altogether.
Grain-Free Option: Skip the quinoa or rice and serve the bowl over cauliflower rice for a low-carb alternative.
Extra Veggies: Add roasted vegetables like zucchini, bell peppers, or sweet potatoes for more texture and flavor.
Spicy Twist: Add a pinch of cayenne pepper to the chickpeas for some heat, or drizzle sriracha over the bowl before serving for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Roasting, Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 60mg
