Before starting, remove the can of chickpeas from the fridge and allow to come up to room temperature. Preheat your broiler to high and wash and dry all produce. Reserve 1/4 cup chickpea liquid (dbl for 4 ppl), then drain and rinse chickpeas. Rinse capers. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Halve tomatoes. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.

Whisk together garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add chickpeas and stir to coat, then arrange chickpeas on a baking sheet in an even layer. 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 onions. 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 broiled chickpeas, tomatoes and arugula and spinach mix to the same large bowl (from Step 2). Drizzle half the dressing over top, then toss to coat.

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