Instructions: 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, Tapanade (Black Olive Paste), red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using.

Remove the bones and scales from the salmon leaving the skin intact. Cut salmon into 4 pieces. 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is"Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts With A Fresh Tomato And Black Olive Vinaigrette".

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