-
1. Rinse the rice, then cook it according to package directions until tender. Fluff and keep warm.
1.5 cup rice
-
2. Drain and dry the chickpeas well. Toss them with part of the olive oil, garlic powder, ground cumin, paprika, salt, and black pepper.
2 can chickpeas,
2 tbsp olive oil,
2 tsp garlic powder,
1.5 tsp ground cumin,
2 tsp paprika,
1.5 tsp salt,
1 tsp black pepper
-
3. Pat the salmon fillets dry and season them with salt, black pepper, and a little paprika. Heat olive oil in a large skillet over medium-high heat. Cook the salmon skin-side down first if skin-on, pressing lightly for the first minute, until the skin is crisp and the fish is mostly cooked through, 5 to 7 minutes. Flip and cook until just done, 1 to 2 minutes more. Transfer to a plate.
4 piece salmon fillets,
4 tbsp olive oil,
2 tsp paprika,
1.5 tsp salt,
1 tsp black pepper
-
4. In the same skillet, add the seasoned chickpeas and cook, stirring occasionally, until lightly crisped and warmed through. Add the cherry tomatoes and cook just until they soften and begin to burst.
2 can chickpeas,
2 cup cherry tomatoes
-
5. Add the spinach to the skillet with a small drizzle of olive oil and cook just until wilted, 1 to 2 minutes. Season with a little salt and lemon juice.
5 cup spinach,
4 tbsp olive oil,
1.5 tsp salt,
2 tbsp lemon juice
-
6. Divide the rice among bowls. Top with the spinach, chickpea and tomato mixture, and salmon fillets. Finish with the remaining lemon juice, crumble goat cheese over the top, and serve immediately.
4 piece salmon fillets,
1.5 cup rice,
2 can chickpeas,
5 cup spinach,
2 tbsp lemon juice,
2 cup cherry tomatoes,
4 oz goat cheese
