Spiced Salmon and Chickpea Bowls with Garlic Sauce

This vibrant bowl brings together the warm, aromatic spices of the Middle East with tender salmon and crispy chickpeas. It’s a satisfying meal that’s as colorful as it is delicious, perfect for a weeknight dinner that feels special.

The star of the show is the spiced basmati rice, cooked with a touch of stock concentrate for extra flavor. Topped with roasted vegetables and a creamy garlic sauce, every bite is a balance of textures and tastes. Customize the heat with your favorite hot sauce.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve, peel and cut the red onion into ½-inch-thick wedges. Mince enough of the wedges to yield 2 tablespoons. Peel and mince or grate the garlic. Drain and rinse the chickpeas; pat dry with paper towels. Halve the tomato and slice into ¼-inch-thick wedges. Roughly chop the cilantro. Zest and quarter the lemon.
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the minced onion, half the garlic and half the shawarma spice blend. Season with a pinch of salt. Cook, stirring, for 1 minute. Stir in the basmati rice, ¾ cup water, the veggie stock concentrate and a big pinch of salt. 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 use.
3. On a baking sheet, toss the onion wedges, tomato wedges and chickpeas with a drizzle of olive oil, the remaining shawarma spice blend, a pinch of black pepper and a few pinches of salt. Roast on the top rack, tossing halfway through, until vegetables are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
4. Meanwhile, in a small bowl, combine the sour cream and the remaining garlic to taste. Season with salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
5. Fluff the rice with a fork. Stir in half the cilantro and ½ tablespoon butter. Season with salt and pepper. Once the vegetables and chickpeas are done, remove from the oven and toss with lemon zest.
6. Divide the rice among shallow bowls. Top with the roasted vegetables and chickpeas. Drizzle with the garlicky white sauce and hot sauce to taste. Sprinkle with the remaining cilantro. Squeeze lemon juice over the top and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and vegetables in a microwave or skillet and add the sauce fresh.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. However, check the labels of your stock concentrate and spice blend to ensure they are certified gluten-free.