Slow-Cooked Salmon, Chickpeas, and Greens | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons olive oil, plus more
• 1 15.5-oz. can chickpeas, rinsed
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 garlic clove, thinly sliced
• 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
• 1 teaspoon honey
• 4 6-oz. skinless salmon fillets
• ½ small shallot, very finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ cup olive oil
• ¼ cup vegetable oil
• 2 tablespoons capers, rinsed, patted dry