Salmon Grain Bowls with Chickpeas, Cucumber and Creamy Red Pepper Hummus

These salmon grain bowls are the perfect quick and satisfying meal, packed with protein, fresh veggies and bold flavors. In just 10 minutes, you can assemble a bowl that’s as nutritious as it is delicious. Flaky salmon, earthy marinated chickpeas, crunchy almonds and refreshing cucumber come together over a bed of warm grains, all topped with salty feta and a creamy red pepper hummus dressing.

Don’t let the wholesome ingredients fool you-this bowl is a flavor bomb! The combination of tangy lemon, fresh dill and creamy hummus elevates every bite. Whether you’re looking for a speedy weeknight dinner or a meal-prep lunch, this recipe delivers on taste and convenience.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain the chickpeas and pat them dry with paper towels. In a large bowl, toss the chickpeas with the Greek vinaigrette, a drizzle of olive oil and a pinch of salt and pepper. Set aside to marinate.
2. Wash and dry the produce. Zest the lemon and cut it into quarters. Roughly chop the dill. Halve the mini cucumber lengthwise, then slice into ½-inch-thick half-moons. Season the cucumber with salt and pepper.
3. Microwave the grain blend according to package instructions. Transfer the cooked grains to the bowl with the chickpea mixture. Add the lemon zest, chopped dill, sliced almonds, half of the cucumber and half of the feta cheese. Stir to combine. Season with salt and pepper to taste.
4. In a small bowl, combine the sour cream, red pepper hummus and the juice from one lemon wedge (use two wedges for 4 servings). Mix until smooth.
5. Divide the chickpea-grain mixture between serving bowls. Dollop with the creamy hummus mixture. Sprinkle with the remaining cucumber and remaining feta cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain and rinse them before marinating.

How can I make this dish dairy-free?

Omit the feta and sour cream or use dairy-free alternatives. The hummus and vinaigrette add plenty of flavor.

Can I prepare this meal ahead of time?

Yes, you can prep the components separately and assemble just before serving to keep the grains and veggies fresh.