Grilled Salmon with Chermoula Chickpeas — Eat This Not That

Ingredients

• Wild salmon fillets
• 2 (6 oz/185 g each) Olive oil
• 2 tablespoons
• plus more as needed Kosher salt and freshly ground black pepper Lemon zest
• finely grated from 1 lemon Ground cumin
• 1 teaspoon
• plus more as needed Red onion
• chopped Smoked paprika
• 1 1⁄2 teaspoons Ground coriander
• 1 teaspoon Cayenne pepper
• 1⁄8 teaspoon Chickpeas
• 1 can (15 oz/470 g)
• rinsed and drained Fresh lemon juice
• 1 tablespoon Fresh cilantro
• 2 tablespoons minced