Crispy Salmon with Chickpeas – Love and Cook

Ingredients

• 4 pieces salmon ( skin on, about 180-200g each)
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper
• 1 large tin chickpeas (about 600-700g or use dried chickpeas, see note below)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (thinly sliced)
• handful fresh herbs (like sage or thyme or marjoram)
• 400g tin whole peeled plum tomatoes (tomatoes roughly chopped)
• handful coriander (chopped finely)
• handful fresh mint (chopped finely)
• 1/2 lemon (plus extra lemon wedges to serve)
• 125 g goat or sheep milk yoghurt