This Salmon Quinoa Chickpea Bowl has 45g+ protein but it’s so much more than that! Let me show you how it comes together with wholefood ingredients. It’s a Very Veggie forward meal and it doesn’t leave you feeling heavy or tired, it digests well and can keep you beautifully energised until your next meal. This kind of bowl is made for a happy gut, hormones and sleep.
LEMON HERB SALMON QUINOA CHICKPEA BOWL
Serves 1
3/4 cup cooked quinoa
1 x 85g tin salmon, drained (I use @goodfishofficial)
2/3 cup chickpeas, rinsed and drained
1 cup cherry/whole tomato, halved or diced
¼ cup finely chopped parsley
2 tbsp chopped dill, mint or other herbs as you wish
1 cup finely sliced kale or other leafy greens
1 tsp extra virgin olive oil
1-2 tbsp lemon juice
2 tsp hemp or pumpkin seeds
3 tbsp pickled red onion
2 tsp capers
Sea salt and cracked black pepper
Add cooked quinoa to a bowl and fluff with a fork. Layer over the chickpeas, salmon and tomatoes. Scatter with parsley, dill and pumpkin or hemp seeds. Drizzle with olive oil and lemon juice, season with salt and pepper and toss lightly.
Nutrition (approx.)
Protein: ~45g
Fibre: ~14–16g
Carbs: ~65-70g
Fats: ~18-20g
Energy: ~595 kcal
