with Roasted Chickpea Salad and Lemon-Tahini Dressing
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Spinach • Roma tomato • Lemon • Shallot • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Red wine vinegar • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Tags
Steelhead Salmon
250 g
Chickpeas
1 unit(s)
Baby Spinach
113 g
Tomato
1 unit(s)
Lemon
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
1 unit(s)
Tahini Sauce
2 tbsp
Red Wine Vinegar
1 tbsp
Mayonnaise
2 tbsp
Harissa Spice Blend
7 g
Sugar
2.12 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- 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 3-4 min, until browned. Flip salmon and continue cooking for 3-4 min, until cooked through.** (TIP: If salmon is browning too quickly, reduce heat to medium.)
- 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.
740
kcal
Calories
43
g
Fat
7
g
Saturated Fat
51
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
41
g
Protein
80
mg
Cholesterol
1110
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Pickled Shallots and Roasted Chickpea Salad
with Roasted Chickpea Salad and Lemon-Tahini Dressing
