If you’re looking for a meal that’s filling, balanced, and easy to throw together, this salmon chickpea bowl is one of those recipes that just works.
The bowl starts with warm rice as the base, then gets topped with roasted chickpeas, delicious salmon, and fresh toppings like tomato, cucumber, and cilantro.
The salmon is seasoned with spices and a little brown sugar, which helps it caramelize slightly in the oven and adds a little sweetness that pairs perfectly with the chickpeas.
Everything gets finished with a drizzle of yum yum sauce, which brings the whole bowl together.
It’s one of those meals that feels satisfying but still fresh, and it works just as well for lunch, dinner, or meal prep.
Also try my: Salmon Sweet Potato Bowl
Why You’ll Love This Salmon Chickpea Bowl
- It’s a balanced meal. This bowl has protein from the salmon and chickpeas, carbs from the rice, and fresh toppings that add texture and flavor.
- The salmon gets slightly caramelized. A little brown sugar helps the salmon develop a light crust while baking.
- The chickpeas add crunch. Roasting the chickpeas gives the bowl a crispy element.
- It’s great for meal prep. You can make the components ahead of time and build the bowls throughout the week.
- It’s customizable. You can add or swap toppings depending on what you have in the fridge.
Before we get into the ingredients, one of the reasons this salmon chickpea bowl works so well is the contrast of textures.
The roasted chickpeas are crispy, the salmon is tender and flaky, and the rice ties everything together.
Ingredients for a Salmon Chickpea Bowl
Chickpeas: I like to use canned chickpeas, but feel free to use fresh ones.
Oil: Oil helps both the chickpeas and salmon cook evenly and develop flavor.
Paprika.
Garlic powder
Salt and black pepper: To taste.
Salmon fillets: Frozen or fresh. Both work well.
Brown sugar: A small amount of brown sugar helps the salmon caramelize slightly while baking.
Cooked rice: Rice forms the base of the bowl and makes the meal more filling.
Avocado (optional): Avocado adds creaminess and richness. I sometimes will sub with cucumber if I use yum yum sauce.
Tomato (optional): Diced tomato for freshness.
Cilantro (optional): or parsley.
Yum yum sauce: Yum yum sauce adds a creamy, slightly tangy finish that ties everything together.
How to Make a Salmon Chickpea Bowl
Step 1: Roast the chickpeas
Preheat your oven to 400°F.
Pat the chickpeas dry with a paper towel so they crisp better in the oven.
Spread them on a baking sheet and toss with olive oil, paprika, garlic powder, salt, and black pepper.
Roast the chickpeas for about 20 to 25 minutes, shaking the pan halfway through, until they become crispy.
Step 2: Roast the salmon
Place the salmon fillets on another section of the baking sheet or on a separate pan.
Drizzle the salmon with olive oil, then sprinkle on the brown sugar, paprika, garlic powder, salt, and black pepper.
Bake for 12 to 15 minutes, until the salmon flakes easily with a fork.
Step 3: Build the bowl
Add cooked rice to each bowl.
Top the rice with roasted chickpeas and roasted salmon.
Add fresh toppings like avocado, diced tomato, and cilantro if you like.
Step 4: Finish the bowl
Drizzle yum yum sauce generously over the bowl before serving.
Serve warm.
Tips for the Best Salmon and Chickpea Bowl
Pat the chickpeas dry before roasting so they become crispy instead of soft.
Spread the chickpeas out on the baking sheet so they roast evenly.
Bake the salmon just until it flakes easily so it stays tender.
You can use white rice, brown rice, or even quinoa depending on what you prefer.
This salmon and chickpea bowl is one of those meals that feels simple but still packed with flavor.Â
The combination of crispy chickpeas, tender salmon, and creamy yum yum sauce makes it a bowl that’s easy to make but still feels satisfying and complete.
Salmon Chickpea Bowl
Ingredients
For the Roasted Chickpeas
- 15 oz chickpeas - 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Salmon
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tbsp brown sugar
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Bowl
- 1 cup rice - cooked
- ½ avocado - sliced (optional)
- ¼ cup tomato - diced
- 2 tbsp cilantro - chopped
- ¼ cup yum yum sauce
Instructions
- Preheat oven to 400°F.
- Pat the chickpeas dry with a paper towel. This helps them crisp better.
- Place the chickpeas on a baking sheet and toss them with olive oil, paprika, garlic powder, salt, and black pepper.
- Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas become crispy.
- Place the salmon fillets on another section of the baking sheet or on a separate pan.
- Drizzle the salmon with olive oil, then sprinkle the brown sugar, paprika, garlic powder, salt, and black pepper over the fillets. Rub the seasoning gently so it coats the fish.
- Bake the salmon for 12–15 minutes, or until the salmon flakes easily with a fork and the brown sugar lightly caramelizes.
- Add cooked rice to each bowl.
- Top with roasted chickpeas and roasted salmon.
- Add any toppings you like such as avocado, diced tomato, or cilantro.
- Drizzle yum yum sauce generously over the bowl before serving.
Notes
- Drying the chickpeas before roasting helps them crisp better in the oven.
- The brown sugar helps the salmon develop a slightly caramelized crust while baking.
- This bowl works well for meal prep and can be stored in the refrigerator for up to 3 days.
One Response
Never thought to combine these two together. I used a different sauce but it still came out okay