1-15.5 oz. can chickpeas, drained and rinsed
1 teaspoon ground cumin
2 T garlic oil
1 bunch Swiss Chard (substitute kale or collard greens), ribs removed, leaves coarsely chopped
4 - 6 oz. skinless salmon fillets
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon sugar
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 tablespoons capers, rinsed, patted dry
Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, greens, cumin, and 1 T garlic oil in a medium bowl. Season with salt and pepper. Transfer chickpea mixture to prepared dish.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with 1 T garlic oil. Bake until salmon is opaque in the center, 30–35 minutes.
Whisk lemon juice, mustard, and sugar in a small bowl. Gradually whisk in olive oil and season with salt and pepper.
Drizzle salmon with vinaigrette and top with capers.
*Be sure to keep chickpea serving to 1/2 cup or less