Harissa Salmon Bowls with Roasted Chickpeas

0 Preheat the oven to 400 F
1 Drain and rinse the chickpeas. Add them to a parchment lined sheet pan and pat them dry. Toss them together with the olive oil and spices
2 Roast the chickpeas for 20 minutes, tossing them halfway through
3 While they're in the oven, slice your salmon into 1" cubes
4 Add the salmon cubes to a bowl together with the mayo, harissa, and spices. Toss together to coat evenly 
5 After 20 minutes, remove the chickpeas from the oven and add the salmon bites to the sheet pan. Spray the salmon and chickpeas with cooking spray or a light drizzle of olive oil. 
6 Bake for 10 minutes. I like to place the pan under the broiler for the last 2 minutes. Once done, add a squeeze of fresh lemon juice to the salmon with chopped parsley.
7 For the sauce, whisk together all of the tahini ingredients in a small bowl until smooth. If you wanted a regular tahini sauce, you can leave out the harissa. You can add more water if needed to thin out the sauce. 
8 Once the salmon and chickpeas are done, add them to a bowl with cooked white rice, sliced cucumbers and red onion. Top it all with the harissa tahini sauce and fresh parsley