Shawarma-Spiced Salmon and Chickpeas with Pistachio Rice and Cucumber Salad

This shawarma-spiced salmon and chickpeas recipe brings the bold, aromatic flavors of Middle Eastern street food to your dinner table. Crispy roasted chickpeas and tender salmon are seasoned with a warm spice blend, then served over fluffy basmati rice studded with crunchy pistachios. A cool cucumber and tomato salad adds freshness, while a creamy garlic white sauce and a drizzle of hot sauce tie it all together.

Perfect for a weeknight meal that feels special, this dish is packed with protein, fiber and vibrant flavors. The combination of textures-crunchy chickpeas, flaky salmon, nutty rice and crisp vegetables-makes every bite exciting. Plus, it comes together in just 35 minutes, making it an easy yet impressive dinner option.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Drain and rinse chickpeas, then pat dry thoroughly with paper towels. Halve, peel and thinly slice the shallot; mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate the garlic. Roughly chop the pistachios.
2. In a medium bowl, toss the chickpeas with half the stock concentrate, half the shawarma spice blend, a large drizzle of cooking oil and a pinch of salt and pepper. Spread chickpeas in a single layer on a lightly oiled, foil-lined baking sheet. Roast on the top rack, tossing halfway through, until slightly crispy, 18-20 minutes (chickpeas may pop). Wipe out the bowl.
3. While chickpeas roast, heat a large drizzle of cooking oil in a small pot over medium-high heat. Add the minced shallot, half the garlic, half the pistachios, the remaining shawarma spice blend and a big pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. Stir in the rice, remaining stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Quarter the cucumber lengthwise, then slice into ½-inch pieces. Halve the tomatoes lengthwise. Zest and quarter the lemon. In the bowl used for chickpeas, combine cucumber, tomatoes and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge and a drizzle of olive oil. Season with salt and pepper to taste.
5. In a small bowl, whisk together the mayonnaise, remaining garlic, remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). Whisk in 2 tablespoons water (4 tablespoons for 4) until combined. Add water 1 teaspoon at a time if needed to reach a drizzling consistency. Season the white sauce with salt and pepper to taste.
6. Fluff the rice with a fork and season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas in separate sections. Drizzle everything with white sauce and as much hot sauce as you like. Sprinkle with remaining pistachios and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular cucumber instead of mini cucumber?

Yes, you can use half a regular cucumber. Peel it if the skin is thick and remove the seeds for a less watery salad.

What can I substitute for shawarma spice blend?

You can make your own by combining equal parts cumin, coriander, paprika, turmeric and a pinch of cinnamon and cardamom.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate and hot sauce are certified gluten-free if needed.