• 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.** Don't crowd the pan; cook in batches, if needed.

• 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. Work in batches, if necessary.