1 can chickpeas, drained, rinsed, and dried on paper towels
2 tablespoons olive oil, divided
½ big bunch parsley
½ big bunch cilantro
Zest and juice of 1 lemon
½ cup tahini
4 5- to 6-ounce salmon fillets
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment, and on it, toss the chickpeas, 1 tablespoon olive oil, and salt and pepper. Bake until crisp – about 20 minutes.
Meanwhile, make the tahini by blitzing the parsley, cilantro, lemon, tahini, and ¼ cup water in the blender until smooth. Season with salt and pepper, and set aside.
To make the salmon, season with salt and pepper. Add remaining 1 tablespoon olive oil to a nonstick skillet, and cook on medium heat for 10 minutes on the first side and 5 on the second for perfectly opaque flesh. If you like rarer fish, which most do, just flip it over for a minute or two.print this recipe