Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts

Yield:	1 Servings
Categories:

2	c	Canned chickpeas (ceci), drained and rinsed
2		Scallions, sliced paper thin
1		Lemon, Juice and zest of
		Salt and pepper to taste
1	ts	Fresh tarragon leaves, chopped
3	tb	Extra virgin olive oil, plus 1/4 cup
2		Ripe plum tomatoes, in 1/8" cubes, reserving all juices, discarding stems
2	tb	Black olive paste, (Tapanade), recipe follows
4	tb	Red wine vinegar
1	lb	Salmon fillet, 1-inch thick, cut into 4 pieces, bones and scales removed, skin intact
4	oz	Sunflower sprouts, seeds removed