Grilled Octopus with Chickpeas, Cherry Tomatoes, and Anchovy Vinaigrette

Ingredients

• 1 (2-lb.) octopus, fresh or frozen, cleaned
• ¹⁄₂ cup dried chickpeas
• 3 garlic cloves, peeled, 1 mashed into a paste
• Kosher salt
• 1 ¹⁄₄ cups olive oil
• 2 oranges, zested
• 2 lemons, zested
• 2 tbsp. lemon juice
• 2 tbsp. red wine vinegar
• 2 Spanish white anchovy fillets
• 1 egg yolk
• 4 oz. baby kale or another green (about 5 cups)
• 4 oz. frilly mustard greens, or other spicy green (about 5 cups)
• ¹⁄₄ cup vermouth vinegar
• 1 pint cherry tomatoes, halved