Shawarma-Spiced Salmon & Chickpeas
with Pistachio Rice, Cucumber Salad & Garlicky White Sauce
Shawarma-Spiced Salmon & Chickpeas
Warm shawarma-spiced salmon and chickpeas are served with fluffy pistachio rice, crisp cucumber salad, and a creamy garlicky white sauce for a bright, satisfying dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 unit Chickpeas
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 teaspoon Hot Sauce
- 1 unit Lemon
- 1 unit Mini Cucumber
- ½ ounce Pistachios
- 10 ounce Salmon
- 1 unit Shallot
- 1 tablespoon Shawarma Spice Blend
- 6 tablespoon Vegan Mayonnaise
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 6 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
African
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1320
Protein46g
Carbs94g
Fat81g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟FishSwaps and substitutions
For a fish-free version, swap the salmon for roasted cauliflower, tofu, or chickpeas to keep the same bold spice profile. If you avoid tree nuts, skip the pistachio topping and use toasted seeds or extra cucumber and herbs for crunch.
What to serve with it
Serve with warm flatbread or fluffy couscous to catch the sauce, plus extra lemon wedges for brightness. A simple herb salad or roasted vegetables round out the plate without competing with the shawarma seasoning.
