Harissa Salmon Bowls with Roasted Chickpeas
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
Harissa Salmon
- 1 lb salmon, I prefer the skin removed
- 2 tbsp harissa (hot chili pepper paste)
- 1 tbsp mayo, or sub olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lemon juice, to top
- Parsley, to top
Roasted Chickpeas
- 1 can chickpeas, 15 oz
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch cayenne, optional
Harissa Tahini
- 1/4 cup tahini (sesame paste)
- 1/4 cup water
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1 -2 tsp harissa, depending on spice preference
- Salt, to taste
Serve with
- White rice
- Thinly sliced cucumbers and red onion
Directions
- Preheat the oven to 400 F
- Drain and rinse the chickpeas. Add them to a parchment lined sheet pan and pat them dry. Toss them together with the olive oil and spices
- Roast the chickpeas for 20 minutes, tossing them halfway through
- While they're in the oven, slice your salmon into 1" cubes
- Add the salmon cubes to a bowl together with the mayo, harissa, and spices. Toss together to coat evenly
- After 20 minutes, remove the chickpeas from the oven and add the salmon bites to the sheet pan. Spray the salmon and chickpeas with cooking spray or a light drizzle of olive oil.
- Bake for 10 minutes. I like to place the pan under the broiler for the last 2 minutes. Once done, add a squeeze of fresh lemon juice to the salmon with chopped parsley.
- For the sauce, whisk together all of the tahini ingredients in a small bowl until smooth. If you wanted a regular tahini sauce, you can leave out the harissa. You can add more water if needed to thin out the sauce.
- Once the salmon and chickpeas are done, add them to a bowl with cooked white rice, sliced cucumbers and red onion. Top it all with the harissa tahini sauce and fresh parsley