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–+ servings
harissa salmon

Harissa Salmon Bowls with Roasted Chickpeas

5 from 2 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

Harissa Salmon

  • 1 lb salmon, I prefer the skin removed
  • 2 tbsp harissa (hot chili pepper paste)
  • 1 tbsp mayo, or sub olive oil
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Lemon juice, to top

Roasted Chickpeas

  • 1 can chickpeas, 15 oz
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne, optional

Harissa Tahini

  • 1/4 cup tahini (sesame paste)
  • 1/4 cup water
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 -2 tsp harissa, depending on spice preference
  • Salt, to taste

Serve with

  • White rice, sliced cucumbers, red onion, chopped parsley

Directions

  1. Preheat the oven to 400 F
  2. Drain and rinse the chickpeas. Add them to a parchment lined sheet pan and pat them dry. Toss them together with the olive oil and spices
  3. Roast the chickpeas for 20 minutes, tossing them halfway through
  4. While they're in the oven, slice your salmon into 1u0022 cubes
  5. Add the salmon cubes to a bowl together with the mayo, harissa, and spices. Toss together to coat evenly
  6. After 20 minutes, remove the chickpeas from the oven and add the salmon bites to the sheet pan. Spray the salmon and chickpeas with cooking spray or a light drizzle of olive oil.
  7. Bake for 8-10 minutes. I like to place the pan under the broiler for the last 2 minutes. Once ready, add a squeeze of fresh lemon juice to the salmon
  8. For the sauce, whisk together all of the tahini ingredients in a small bowl until smooth. If you wanted a regular tahini sauce, you can leave out the harissa. You can add more water if needed to thin out the sauce.
  9. Once the salmon and chickpeas are done, add them to a bowl with cooked white rice, sliced cucumbers and red onion. Top it all with the harissa tahini sauce, chopped parsley and enjoy!