Go Back
–+ servings

Pesto Salmon Chickpea Bowls

These Pesto Salmon Chickpea Bowls are a nutritious and flavorful meal, combining tender salmon, protein-rich chickpeas, and vibrant pesto for a satisfying dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups cooked quinoa
  • 1 can chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
For the Salmon
  • 4 fillets salmon about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Pesto
  • 1 cup fresh basil
  • 1/2 cup parmesan cheese grated
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/4 cup pine nuts
For Garnish
  • 1/4 cup feta cheese crumbled
  • 1 lemon lemon wedges

Method
 

Prepare the Pesto
  1. In a food processor, combine fresh basil, parmesan cheese, olive oil, garlic, and pine nuts.
  2. Blend until smooth and adjust seasoning with salt and pepper if needed.
Cook the Salmon
  1. Preheat the oven to 400°F (200°C).
  2. Place salmon fillets on a baking sheet and drizzle with olive oil, salt, and black pepper.
  3. Bake in the preheated oven for 12-15 minutes, or until cooked through.
Assemble the Bowls
  1. In each bowl, layer cooked quinoa, chickpeas, and halved cherry tomatoes.
  2. Top with baked salmon and drizzle pesto over the entire bowl.
  3. Sprinkle crumbled feta cheese and serve with lemon wedges on the side.

Nutrition

Calories: 450kcalCarbohydrates: 34gProtein: 32gFat: 22gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 4g

Notes

Feel free to customize the bowls with your favorite vegetables or grains. Store any leftover pesto in the refrigerator for up to a week.

Tried this recipe?

Let us know how it was!