Greek Goddess Salmon & Quinoa Bowls with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.