Salmon with Spicy Chickpeas and Rice

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥗🐟 Preheat the oven to 200 °C. Drain the chickpeas and rinse them under running water.

Prepare the salmon. Portion the salmon into individual servings, salt it and lightly drizzle with oil.

Roast the chickpeas. Place the drained chickpeas in a baking dish, salt them, pepper them and optionally add ground chili. Drizzle with olive oil, toss and spread on a baking sheet. Put into the oven and roast for approximately 20 minutes.

Cook the rice. Meanwhile, cook the rinsed rice with water. Optionally cook it in bouillon dissolved in water or in stock, if you have it. Bring to a boil, cover, reduce the heat to low and cook for about 10–15 minutes, until the rice softens.

Add the salmon. After ten minutes of roasting the chickpeas, add the cherry tomatoes and the prepared salmon to the tray and return to the oven to finish cooking.

Chop the parsley. Optionally, meanwhile, chop the parsley into fine strips.

Prepare the mayonnaise. Place the mayonnaise in a bowl, grate the lemon zest, add the drained jalapeño peppers, salt and olive oil. Optionally add ground chili for a more pronounced heat and mix everything thoroughly.

Assemble the bowl. Fluff the cooked rice with a fork and divide into bowls. Top with the roasted chickpeas, cherry tomatoes and salmon, add the seasoned mayonnaise and optionally sprinkle with parsley.

Serve. Serve 🍽️✨