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Salmon Bulgur Chickpea

A nutritious oven-roasted Salmon atop a bed of Bulgur and Chickpeas, with zucchini ribbons and feta cheese.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables before cooking. Boil water.

What you'll need

Chopping board | Knife | Strainer | Cooking pan | Oil | Wooden spoon | Grater | Small bowl | Salt | Black pepper | Baking tray

Cooking Instructions


Step 5 : Final Touches

Mix the cooked bulgur with cherry tomatoes, mint, and lemon juice. Season with salt and pepper to taste.

100 g Red Onion
40 g Sundried Tomato
100 g Bulgur Wheat
400 ml Home Made Vegetable Stock
400 g Chickpeas
160 g Mixed Cherry Tomatoes
120 g Fresh Lemon
7 g Mint Leaves
140 g Green Zucchini
320 g Salmon Fillet
20 g Panko Bread Crumbs
20 g Parmesan Cheese
30 g Feta Cheese


Dairy, Wheat, Fish

Step 1 : Cook the Bulgur

Chop half of a red onion and sundried tomatoes; drain the chickpeas. Heat a pan over medium heat, add oil, then sauté onion and sundried tomatoes. Stir in the bulgur, toast for 1-2 minutes, add vegetable stock. Bring to a boil, then simmer for 15 minutes. Add diced zucchini core and chickpeas to the pan, cook for 4-6 minutes before removing from heat.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Fish

In a separate bowl, combine lemon zest, panko breadcrumbs, grated Parmesan, a pinch of salt, and black pepper. Coat the salmon with oil and lemon juice, then press into the panko mixture to cover.

Step 2 : Prep the Ingredients

Halve cherry tomatoes. Zest and juice half a lemon. Finely chop mint leaves. Using a vegetable peeler, create zucchini ribbons. Chop the center into cubes. Place ribbons in a bowl with hot water for 3-5 minutes, drain, and then squeeze out excess water.

Step 4 : Bake the Salmon

Arrange salmon on a baking tray, skin-side down, and roast at 200°C/180°C fan/gas 6 for 8-12 minutes until golden and cooked through.

Step 6 : Serve and Enjoy!

Serve by dividing the bulgur mixture onto plates, top with zucchini ribbons, salmon on top, and crumbled feta cheese.


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