YOU'LL NEED

• 1 540 ml jar of `Picuezo` chickpeas, rinsed and drained
• 15 ml (1 tbsp.) Lemon juice `Quicklemon`
• 1/4 cup (60 ml) olive oil `Mueloliva`
• 1 clove of chopped garlic
• 4 pieces of salmon, 150g each

Virgin Sauce

• 1/2 cup (125 ml) sliced ??`Luxeapers` olives
• 15 ml (1 tbsp.) Luxeapers `capers`
• 1/2 cup (125 ml) cherry tomatoes, in half
• 15 ml (1 tbsp.) Mint leaves, coarsely chopped
• 30 ml (2 tbsp.) `Venta Del Baron` olive oil

• Using a food processor, crush the chickpeas with the lemon juice, 45 ml of olive oil and the chopped garlic until smooth (add water if necessary). Reserve.
• Season the salmon steaks. In a skillet over medium heat, cook the salmon steaks in the remaining olive oil for 3-4 minutes per side, finishing with the skin side. Reserve.
• Meanwhile, mix all the ingredients for the virgin sauce. Serve the salmon steaks on a bed of mashed chickpeas, garnished with the virgin sauce.