2 cups canned chickpeas (ceci) -- drained and rinsed

2 scallions -- sliced paper thin

Juice and zest of 1 lemon salt and pepper to taste 1 teaspoon fresh tarragon leaves -- chopped

3 tablespoons extra virgin olive oil -- plus 1/4 cup

2 ripe plum tomatoes -- in 1/8" cubes

reserving all juices,discarding stems 2 tablespoons black olive paste, (Tapanade) -- recipe follows

4 tablespoons red wine vinegar

1 pound salmon fillet, 1-inch thick -- cut into 4 pieces

bones and scales removed, skin intact 4 ounces sunflower sprouts -- seeds removed

Set up steamer by placing 2 inches water in large pan with cover and bring to a boil.

Meanwhile, mix chickpeas with scallions, lemon juice and zest, salt and pepper, tarragon leaves and 3 tablespoons extra virgin olive oil and allow to stand. In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using. Place salmon pieces skin side up on steamer rack and place in steamer. Cover and steam 3 to 4 minutes for medium rare, more if desired. While fish is steaming, toss sunflower sprouts with ceci beans to dress. Check for seasoning with salt and divide among 4 plates. Remove hot salmon from steamer, place one piece on a plate, spoon 3 tablespoons vinaigrette around on each plate and serve.