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In the same pan, add the chickpeas with a pinch of salt and pepper.
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Cook 2–3 minutes, stirring, just until warmed and lightly coated in the pan juices.
Build the salad base
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Divide greens between two bowls.
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Top with tomatoes, cucumber, red onion, warm chickpeas, and nuts.
Make a quick lemon‑garlic dressing
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In a small bowl, whisk remaining 1 tablespoon olive oil with lemon juice, garlic, a pinch of salt, and pepper.
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Drizzle over the bowls.
Finish the bowls
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Place a salmon fillet on each bowl.
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Garnish with parsley, a few olives, and a spoonful of yogurt if you like.
