• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Drain and rinse chickpeas, then pat dry with paper towels.
• In a large bowl, toss together chickpeas, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• On a parchment-lined baking sheet, arrange chickpeas in a single layer.
• Roast in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.

• Meanwhile, peel, then cut shallot into 1/8-inch slices.
• To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
• Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)

• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.

• Pat salmon dry with paper towels. Season with salt, pepper and remaining Harissa Spice Blend.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**

• Meanwhile, in another large bowl, combine mayo, tahini sauce, garlic, lemon zest, lemon juice, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) water. Season with salt and pepper. (NOTE: This is your salad dressing!)
• Add chickpeas, tomatoes and spinach, then toss to coat.
• Drain pickled shallots. Discard any remaining pickling liquid.

• Divide roasted chickpea salad and salmon between bowls.
• Top salad with pickled shallots.
• Squeeze a lemon wedge over salmon.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.