• Before starting, preheat the broiler to high. Wash and dry all produce.
• Core, then cut hot pepper into 1/2-inch pieces.
• To a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
• Broil in the middle of the oven for 4-6 min, until lightly charred and tender-crisp.

• Meanwhile, zest, then juice lemon. 
• Thinly slice green onions, keeping white and green parts separate.
• Peel, then mince or grate garlic.

• Line another baking sheet with foil.
• Pat salmon dry with paper towels, then season with salt, pepper and half the Smoked-Paprika Garlic Blend.
• Drizzle 1/2 tbsp (1 tbsp) olive oil over top. Flip to coat.
• When veggies are done, broil salmon in the middle of the oven for 7-9 min, until cooked through**

• Meanwhile, heat a large non-stick pan over medium-high.
• While pan heats, drain and rinse chickpeas.
• When hot, add 1/2 tbsp (1 tbsp) olive oil, chickpeas and green onion whites. Season with salt and pepper, if you like. Cook for 3-4 min, stiring often until onions are tender and golden.

• Meanwhile, to a small bowl, add honey, lemon juice, lemon zest,  garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Stir to combine.

• Remove chickpeas from heat. Add broiled peppers and corn, half the honey-lemon drizzle and remaining Smoked-Paprika Garlic Blend. Season with salt and pepper. Stir to combine.
• Divide chickpea mixture between bowls.
• Top with salmon.
• Spoon remaining lemon-honey drizzle over top. Sprinkle with remaining green onions.

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.