Blackened Salmon Spinach Bowl

Serving Size: Two Hungry Adults INGREDIENTS 1 Tbsp Olive Oil 4 (6 ounce) Pieces Salmon 4 Tsp Old Bay 2 Avocados, Dice Only One 1/4 Cup Red Onion, Diced 1 Tbsp Cilantro, Chopped 1 Tbsp Lemon Juice Salt and Pepper 2 Cups Baby Spinach 2 Cups Chickpeas, Rinsed, Dried 1 Tbsp Olive Oil 1/2 Tsp Nutritional Yeast 1/4 Tsp Onion Powder 1/4 Tsp Ground Paprika Pinch of Sea Salt 1/4 Tsp Ground Back Pepper 1/4 Tsp Dried Chives 1/4 Tsp Dried Dill Weed 1/4 Tsp Dried Parsley FOR THE CHICKPEAS: Preheat over to 400°F Combine Chickpeas, oil, yeast, inion powder, garlic powder, paprika, salt, pepper, chives, dill, and parsley in a medium bowl; toss gently to blend. Place chickpeas on large baking sheet in a single layer. Bake for 35 to 38 minutes, shaking baking sheet every 10 minutes, until brown and crunchy. I like mine super crunchy so I always leave them in for a couple more minutes. When they are finished pull them out and let them cool while you prepare the other pieces. FOR THE BLACKENED SALMON: Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. Take off heat and set aside. Slice one avocado into halves and then fan into roses. FOR THE AVOCADO SALSA: Mix everything together lightly. Combine in a bowl with a base of spinach, salsa, salmon, chickpeas, and avocado rose. Enjoy! Option: Use trout, tilapia or other fish instead of salmon.