Salmon Chickpea Bowl

Name: Salmon Chickpea Bowl | Bosch | Heart of the Home
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Onion, cut in half and diced; 1 1 tomato, diced; 4 tbsp olive oil; 1/2 can chickpeas; 1 1/2 cup edamame (if not available, replace them with green peas); Half an organic lemon, peeled and cut into thin slices; 4 medium sized carrots, cut diagonally in thin slices; 10 oz frozen spinach; 2 tbsp sesame seeds; 2 tbsp butter; 3/4 lbs of salmon filet; Handful of microgreens, bok choy, or radish leaf; Salt; Pepper

Difficulty

Easy

Total time

45 min

Cooking time

35 min

This wholesome bowl pairs tender, flaky salmon with hearty chickpeas and crisp vegetables for a satisfying, well-balanced meal that’s ready in under 30 minutes. A warm pan or oven-roasted chickpea base seasoned with cumin, smoked paprika, or Za’atar adds savory depth, while a simple lemon-garlic dressing and fresh herbs lift the flavors. Serve over greens, grains, or cauliflower rice for a quick weeknight dinner or meal-prep lunch; easily swap the salmon for tofu or roasted vegetables to make it vegetarian.

Ingredients

1 Onion, cut in half and diced

1 1 tomato, diced

4 tbsp olive oil

1/2 can chickpeas

1 1/2 cup edamame (if not available, replace them with green peas)

Half an organic lemon, peeled and cut into thin slices

4 medium sized carrots, cut diagonally in thin slices

10 oz frozen spinach

2 tbsp sesame seeds

2 tbsp butter

3/4 lbs of salmon filet

Handful of microgreens, bok choy, or radish leaf

Salt

Pepper

Instructions

Step 1

Sweat onions in 2 tbsp olive oil for 3 minutes, then add tomatoes and jarred chickpeas with their liquid, season and simmer covered for ~10 minutes.

Step 2

While that cooks, boil edamame 2–3 minutes and drain; blend two-thirds of the edamame with one-third of the chickpeas to a creamy hummus, season and fold in the remaining edamame. Marinate lemon slices with a pinch of salt and 2 tbsp olive oil.

Step 3

Defrost and squeeze excess water from the spinach. Fry sesame seeds and carrots briefly in 1 tbsp butter, add spinach, season and simmer 2–3 minutes.

Cut salmon into finger-thick slices, lightly salt and fry in the remaining butter 1 minute per side. Assemble bowls with chickpea ragout, edamame hummus, marinated lemon and the spinach–carrot mix, top with salmon and microgreens.

Enjoy!