Turkish-Spiced Salmon &Amp; Chickpea Bowl with Pistachio Rice and Lemon-Herb Hummus

This vibrant bowl brings together the bold flavors of Turkish spices with tender salmon, crispy chickpeas and sweet roasted vegetables. Served over fragrant basmati rice studded with pistachios and dates, every bite is a delightful mix of textures and tastes.

A zesty lemon-herb hummus sauce ties it all together, adding a creamy, tangy finish. Perfect for a satisfying weeknight dinner that feels special without the fuss.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. 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).
2. 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.
3. 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.)
4. 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Can I make this dish ahead of time?

You can prepare the rice and hummus sauce up to 2 days in advance. Roast the vegetables and chickpeas fresh for best texture.

Is this recipe gluten-free?

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