A healthy one meal dish!
- 2 tablespoons olive oil, plus more
- 1 15 oz. can Eden chickpeas, rinsed
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 garlic clove, thinly sliced
- 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 teaspoon honey
- 4 6-oz. skinless salmon fillets
- ½ small shallot, very finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- ¼ cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
Salmon: preheat oven to 250°. Brush a large baking dish with oil. Combine canned or cooked garbanzo beans, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of garbanzo beans with a fork; season with salt and pepper. Transfer mixture to prepared dish.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with garbanzo mixture.
Season salmon with salt and pepper; arrange over greens and garbanzo mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
Vinaigrette: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat 2 tablespoons olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.