Before starting, remove the can of chickpeas from the fridge and allow to come up to room temperature. Also, preheat your broiler to high and wash and dry all produce. Reserve 1/4 cup chickpea liquid (dbl for 4ppl), then drain and rinse chickpeas. Rinse capers, then pat dry. Zest, then juice half the lemon. Cut remaining lemon into wedges. Halve tomatoes. Peel, then thinly slice shallot. Peel, then mince garlic. Pat salmon dry with paper towels, then sprinkle over half the Italian seasoning. Season with salt and pepper

Whisk together garlic and 1 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add chickpeas and stir to coat. Arrange chickpeas on a baking sheet. Broil in the middle of the oven, stirring halfway through cooking, until lightly golden,7-8 min. (NOTE: Keep an eye on them so they don't burn!)

While chickpeas broil, whisk together capers, reserved chickpea liquid, remaining Italian Seasoning, 1 tsp lemon zest, 1 tsp sugar, 1 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add shallots. Toss to coat. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

Add roasted chickpeas, tomatoes and mixed greens in the same large bowl from Step 2. Drizzle over half the dressing from the medium bowl and toss to coat.

Divide salad between plates, then top with salmon. Drizzle over remaining dressing and squeeze over a lemon wedge, if desired.