Curried Chickpea and Salmon Bowls with Spiced Rice and Red Pepper Chutney

Loaded bowls have become a staple of our lunch and dinner menus. Why? The customizable combination of carbs, protein, veggies and a drizzle of a delicious sauce (or two) simply cannot be beat. True to form, this version is everything we’ve been dreaming of.

Garlic-ginger rice studded with green peas is topped with extra-crispy curry-spiced chickpeas, roasted veggies and not one but two sauces: a thick and tangy cilantro and pepper jam chutney, plus a creamy curry made with an aromatic garam masala spice blend. Getting a taste of everything in each bite is the best part of this meal!

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are large). Halve, peel and slice onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings).
2. Toss chickpeas, carrots and onion wedges on a baking sheet with a large drizzle of oil, curry powder, salt and pepper. Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ tsp garlic powder, ¾ tsp garam masala and a big pinch of salt (for 4 servings, use 1½ tsp garlic powder and 1½ tsp garam masala). Cook, stirring, until fragrant, 1 minute. Add rice, stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While the rice cooks, pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook salmon skin-side down until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
5. Mince cilantro; transfer to a small bowl. Add red pepper jam, remaining minced onion, remaining garlic powder, 1 TBSP olive oil and ½ TBSP vinegar (2 TBSP olive oil and 1 TBSP vinegar for 4 servings) to bowl. Stir to combine; season with salt and pepper.
6. In a second small bowl, combine mayonnaise, remaining garam masala, ½ tsp vinegar (1 tsp for 4 servings) and ½ tsp sugar (1 tsp for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
7. Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. Divide rice and peas between bowls; top with chickpeas and veggies. Drizzle with chutney and curry sauce. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati rice with jasmine rice or long-grain white rice. Adjust cooking time according to package instructions.

Can I make this recipe vegetarian?

Absolutely! Simply omit the salmon and add extra chickpeas or another plant-based protein like tofu.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.