Mediterranean Chickpea & Salmon Bowl

Ingredients

For the salmon

• 4 salmon fillets (about 5–6 oz each)

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp dried oregano

• Salt and black pepper to taste

For the bowl

• 2 cups cooked quinoa

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

• 2 cups baby spinach

• ¼ cup crumbled feta cheese (optional)

Lemon Yogurt Dressing

• ¾ cup plain Greek yogurt

• Juice of 1 lemon

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 tbsp chopped fresh dill or parsley

• Salt and pepper to taste

Instructions

1. Prepare the salmon

   • Preheat oven to 400°F (200°C).

   • Rub salmon with olive oil and seasonings.

   • Bake for 12–15 minutes, until it flakes easily with a fork.

2. Make the dressing

   • Whisk together yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper.

3. Assemble the bowls

   • Divide quinoa among 4 bowls.

   • Add spinach, chickpeas, cucumber, tomatoes, and red onion.

   • Top with baked salmon.

   • Drizzle with lemon yogurt dressing and sprinkle with feta if desired.

Nutrition Highlights (per serving)

• ~450–500 calories

• ~35–40g protein

• High in omega-3 fats

• Rich in fiber and gut-friendly nutrients

• Excellent source of vitamins C, K, and folate