optional: avocados, bell peppers, and/or cayenne pepper
Instructions
Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients except basil and avocados. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Add avocado and garnish with basil leaves and serve.