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Baked Salmon and Chickpea Salad

30 min Mediterranean Lunch Gluten freeHigh protein
634
Calories
39g
Protein
38g
Fat
24g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Cherry tomato - 90 g (5 pcs)
  • Feta cheese, crumbled - 30 g
  • Chickpeas, canned - 115 g (0.75 cup)
  • Salmon - 120 g
  • Mixed herbs - 2 g (1 tsp)
  • White wine vinegar - 8 ml (0.5 tbsp)
  • Fresh basil, chopped - 15 g (0.5 cup)
  • Salt and black pepper - 0.3 g (1 pinch)
  • Cucumber, chopped - 70 g (0.5 cup)

How to make:

  1. Bake salmon at 425 F for ~12 minutes or until done
  2. Drain and rinse chickpeas
  3. Combine chickpeas, tomatoes, cucumber feta and basil
  4. Mix olive oil, vineagar, dried herbs, salt and pepper to make dressing. Stir into chickpea mixure
  5. Serve chickpea salad with salmon
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