Salmon and Chickpea Salad
from The New York Times 60 Minute Gourmet by Pierre Franey, New York Times Columnist

FMM: I think a better option would be to use cherry tomatoes, or serve the salmon on a lettuce leaf and the tomatoes on the side instead of mixing them in with the salmon. Or you could make a tomato "flower" and serve the salmon inside. See Tomato "Flowers" for Stuffing.

1 can chickpeas, drained
1/4 cup chopped onion
1 clove minced garlic
2 tablepoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper to taste
1 can salmon, drained
1/2 cup cubed tomatoes (optional)

Combine all ingredients except salmon and tomatoes, and mix well.  Add the salmon and tomatoes if using.  Top with more fresh dill and serve with crusty baguette.