Turkish-Spiced Salmon & Chickpea Bowls
- Sesame
- Tree Nuts
- Fish
A chickpea bowl is the epitome of plant-based perfection. In this bowl, Turkish-spiced chickpeas are roasted with onion wedges and grape tomatoes, then tossed with bright, tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with crunchy pistachios and sweet dates. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings it all together. With so much to savor in one bowl, non-vegan dinner guests won’t even miss the meat!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
1.5 ounce
Dates
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Chives
¼ ounce
Parsley
1 tablespoon
Turkish Spice Blend
½ cup
Basmati Rice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Zest and quarter lemon. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Roughly chop dates. Halve tomatoes lengthwise. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives.
In a small bowl, combine dates with juice from one lemon wedge (two wedges for 4).
Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, garlic, half the pistachios (save the rest for serving), half the Turkish Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute.
Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, a few pinches of salt, and pepper. (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack, tossing halfway through, until veggies are lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
While everything roasts, in a second small bowl, combine hummus, half the parsley and chives, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Fluff rice with a fork; stir in dates and their pickling liquid and remaining parsley and chives. Season with salt and pepper.
Toss veggies and chickpeas with lemon zest.
Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with hummus sauce to taste. Garnish with remaining pistachios and a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side.
