Food: Warm Salmon, Chickpea and Tomato Bowl

I'm not quite sure what it is about Mediterranean-style food that leaves you feeling healthy and satisfied all at the same time. Meals like the one below are comforting yet don't make you feel guilty or like you've eaten too much. The original recipe is by Jill Dupleix and was featured in Bon Appetit in May 2007 (I've modified it slightly). Serve with crusty bread and a crisp white wine for a complete, relaxed meal.

Warm Salmon, Chickpea & Tomato Bowl

INGREDIENTS
6 tablespoons olive oil, divided
2 center-cut salmon fillets
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
2 large tomatoes, chopped (preferably meaty, beefsteak variety)
1/4 cup pitted, Kalamata Olives
2 tablespoons chopped fresh Italian parsley
Juice from one orange
Juice from one lemon
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 handfuls fresh green beans

PREPARATION

• Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
• In a small skillet, add 4 tablespoons of water and place over medium-heat. Add green beans and simmer until cooked through yet still crisp, approximately 5 minutes.
• Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients (including cooked green beans) except parsley. 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 chickpea/tomato mixture. Garnish with parsley and serve.