Mediterranean Salmon Salad Bowls
This recipe has everything you want in a bowl: greens, grains, lean protein, avocado, cheese, crunchy chickpeas, and a balsamic vinaigrette. Build our Mediterranean Salmon Salad Bowls for your next meal, and we know you will be satisfied!
Servings: 4 servings
Calories: 908kcal
Ingredients
Chickpeas
- 15- ounce can low-sodium chickpeas, drained and rinsed
- 1 Tablespoon extra virgin olive, canola, or avocado oil
- ¼ teaspoon kosher salt
Salmon
- 12 ounces salmon
- 1-2 teaspoons spices or dried herbs (optional)
- Salt and pepper
Salad
- 14 ounces (~3 quarts) arugula
- 2 small avocado, sliced (~2 cups)
- 1 cup halved cherry tomatoes
- 1 cup diced (½") cucumber
- 1 cup cooked farro
- ½ cup feta
- ½ cup Kalamata olives
- 2 Tablespoons chopped fresh dill
- Salt and pepper to taste
Balsamic Vinaigrette (optional)
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced (~½ teaspoon)
- ¾ cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375ºF.
- Prepare chickpeas. Place drained and rinsed chickpeas on a cloth or paper towel and thoroughly pat dry. If time allows, let the chickpeas air dry for a few minutes. Remove loose peels. Don’t get too picky; just remove the ones that are obviously disconnected.
- Place chickpeas directly on a rimmed baking sheet in a single layer. Drizzle with oil and sprinkle with salt. Toss to evenly coat, then spread across the pan. Roast for 40-45 minutes or until chickpeas are crisp and golden brown. Allow to cool.
- Cook salmon in the same oven as the chickpeas. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil. Place salmon on baking sheet, skin side down (if skin on). Blot the salmon dry with a paper towel to remove excess moisture. Season with optional spices and/or dried herbs, salt, and pepper. Roast 12 minutes for every inch of thickness. Salmon should flake easily with a fork, and the internal temperature should reach 145ºF.
- Divide the arugula between 4 bowls and toss with some dressing. Artistically arrange the remaining ingredients on top, dividing them evenly among the 4 bowls. Drizzle more dressing on top. Enjoy!
Nutrition
Serving: 1salad | Calories: 908kcal | Carbohydrates: 45g | Protein: 31g | Fat: 70g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 45g | Cholesterol: 63mg | Sodium: 1012mg | Potassium: 1508mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2885IU | Vitamin C: 32mg | Calcium: 337mg | Iron: 5mg