Baked Salmon, Veggies, Chickpeas & Eggs Bowl
A wholesome Mediterranean power bowl with flaky baked salmon, roasted vegetables, protein-rich chickpeas, and jammy eggs. Balanced, filling, non-spicy, and perfect for clean eating or meal prep.
🕒 Time
Prep: 15 minutes
Bake: 20–25 minutes
Total: ~40 minutes
🛒 Ingredients
Salmon
2 salmon fillets (150–180 g each)
1 tbsp olive oil
1 tsp dried oregano
Salt & black pepper, to taste
Zest + juice of ½ lemon
Roasted Veggies & Chickpeas
1 cup broccoli florets
1 zucchini, sliced
1 red bell pepper, chopped
1 cup cooked chickpeas (rinsed & drained)
1½ tbsp olive oil
½ tsp garlic powder
Salt & black pepper
Eggs
2–3 eggs (soft or hard boiled)
Optional Finish
Greek yogurt or tahini drizzle
Fresh parsley or dill
Extra lemon wedges
👩🍳 Instructions
1️⃣ Roast the Veggies & Chickpeas
1. Preheat oven to 200°C / 400°F.
2. Toss veggies and chickpeas with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking tray and roast 18–22 minutes, stirring once, until tender and lightly crisp.
2️⃣ Bake the Salmon
Place salmon on the tray (or a separate tray).
Drizzle with olive oil, season with oregano, salt, pepper, lemon zest, and juice.
Bake 12–15 minutes until flaky and cooked through.
3️⃣ Cook the Eggs
Boil eggs to your liking (6–7 minutes for jammy, 9–10 for hard). Peel and halve.
4️⃣ Assemble the Bowl
Add roasted veggies and chickpeas to bowls.
Top with salmon and egg halves.
Finish with yogurt/tahini drizzle, herbs, and extra lemon.
🌿 Why You’ll Love It
High protein from salmon, chickpeas, and eggs
Mediterranean fats (olive oil + fish)
Fiber-rich and satisfying
Great for meal prep (keeps 3 days)
💡 Tips & Variations
Extra flavor: Add olives or a sprinkle of feta
Low-carb: Reduce chickpeas and add more greens
Grain boost: Serve over quinoa or brown rice
Sauce ideas: Lemon yogurt, tahini-lemon, or avocado sauce
🥗 Nutrition information
Calories: ~520 kcal
Protein: ~40 g
Carbs: ~28 g
Healthy fats: ~26 g
Fiber: ~8 g