Salmon Chickpea Bowl

Ingredients
1 onion, cut in half and diced
1 tomato, diced
4 tbsp olive oil
1/2 can chickpeas
1 1/2 cup edamame
Half an organic lemon, peeled and cut into thin slices
4 medium sized carrots, cut diagonally in thin slices
10 oz spinach, frozen
2 tbsp sesame seeds
2 tbsp butter
0.75 lbs of salmon filet
Handful of microgreens, bok choy, or radish leaf
Salt
Pepper

1.Sweat the onions in 2 tbsp olive oil for 3 minutes until translucent.

2. Add tomatoes and chickpeas with the cooking liquid from the jar and season with salt and pepper. Cover and cook for approx. 10 minutes.

3. Cook edamame beans in salted water for 2-3 minutes, then drain.

4. Mix two-thirds of the edamame beams and one-third of the chickpeas with the hand blender until creamy and season with salt and pepper. Stir in the rest of the edamame beans.

5. Marinate lemon slices with a pinch of salt and 2 tbsp olive oil.

6. Defrost spinach. Squeeze out water gently.

7. Briefly fry sesame seeds and carrots with 1 tbsp butter. Add spinach, season with salt and pepper and simmer for another 2-3 minutes.

8. Cut salmon fillet into slices as thick as a finger and season lightly with salt. Then fry with the rest of the butter for one 1 minute on each side.

9. Serve the chickpea ragout, edamame hummus, lemon salad and the spinach-carrot mixture in bowls. Arrange the microgreens and salmon fillet on the bowl. Enjoy!

Sustainability tip: No edamame available? Simply replace them with green peas.