• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Drain and rinse chickpeas.
• Rinse capers, then pat dry.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Halve tomatoes.
• Peel, then thinly slice shallot.

• In a medium bowl, whisk together Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then add chickpeas and stir to coat.
• To an unlined baking sheet, add chickpeas. Roast in the bottom of the oven for 10 - 12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.

• Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
• Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for runny yolks or 9 min for set yolks.**
• Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
• Peel, then halve eggs. Season with salt and pepper.

• Meanwhile in a large bowl whisk together capers, half the Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
• Add shallots. Toss to coat. Set aside.

• Pat salmon dry with paper towels, then sprinkle with remaining Italian seasoning. Season with salt and pepper
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**

• To the large bowl with marinated shallots, add roasted chickpeas, tomatoes and spring mix.
• Divide salad between plates, then top with eggs and salmon.
• Squeeze a lemon wedge over top. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.