This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein14% · 50g
Carbs37% · 129g
Fat49% · 76g
15g
Fiber
1440mg
Sodium
3.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
82th pctl
More protein than 82% of 1,474 meals
Protein density
3.5g /100cal
Leaner than 13% of meals
vs Seafood average
88% heavier
This1430
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Would you order this again?
Be the first to weigh in — it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Chickpeas
Carrot
Pistachios
Lemon
Jalapeño
Grape Tomatoes
Chili Powder
Shawarma Spice Blend
Vegan Mayonnaise
Parsley
Jasmine Rice
Garlic Powder
Salmon
Cooking Oil
Black Pepper
Olive Oil
Sugar
Salt
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).
2
Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper.Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.
3
Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.Pat salmon* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add to pan skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook on other side until cooked through, 1-2 minutes more. Transfer to a plate.
5
Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.-
6
In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper.In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7
Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper.Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.Serve salmon atop bowls.
Rate this meal
Tap a star, no signup. Real diner ratings help others choose.
0.0/5 · 0 ratings
📷 Community photos
📸
Cooked Spice Market Salmon & Chickpea Bowls? Show it off.
No review needed — just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Spice Market Salmon & Chickpea Bowlsadd a photo 📸 — it takes 30 seconds and helps thousands of other home cooks decide.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).
2
Step 2
Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper.Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.
3
Step 3
Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Step 4
While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.Pat salmon* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add to pan skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook on other side until cooked through, 1-2 minutes more. Transfer to a plate.
5
Step 5
Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.-
6
Step 6
In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper.In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7
Step 7
Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper.Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.Serve salmon atop bowls.
Spice Market Salmon & Chickpea Bowls — HelloFresh Meal Review & Calories is part of HelloFresh's seafood rotation — pre-portioned seafood with recipe card included, Medium difficulty, 1430 cal per serving. One of 90+ kits shipped fresh each week.
Have you made Spice Market Salmon & Chickpea Bowls? Share your honest take on taste, portion size, cooking difficulty, and overall value. Your review helps other meal kit subscribers make better choices.
↓ Leave your rating and review in the comments below
FREE · 5 QUESTIONS · ~2 MIN
Find your meal kit in 2 minutes
Answer 5 quick questions. We'll match you to the top 3 from 24 services we track.
Among the prepared dishes in 's lineup, Spice Market Salmon & Chickpea Bowls with HelloFresh's Spice Market Salmon & Chickpea Bowls: 1430 calories, 50g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 1430 calories per serving, with 50g protein, enough to cover roughly 72 percent of a 2,000 calorie day.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1430Calories
50gProtein
129gCarbs
76gFat
15gFiber
1440mgSodium
Daily calorie contribution72% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Spice Market Salmon & Chickpea Bowls?
Spice Market Salmon & Chickpea Bowls contains 1430 calories and 50 g of protein per serving, portioned as HelloFresh's Spice Market Salmon & Chickpea Bowls: 1430 calories, 50g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Spice Market Salmon & Chickpea Bowls?
Spice Market Salmon & Chickpea Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Chickpeas
Carrot
Pistachios
Lemon
Jalapeño
Grape Tomatoes
Chili Powder
Shawarma Spice Blend
Vegan Mayonnaise
Parsley
Jasmine Rice
Garlic Powder
Salmon
⭐ Leave a Review