Greek Tomato Salad with Salmon

• 1 lb salmon fillet cut into 4 pieces; Note: slice before cooking
• olive oil
• salt coarse
• 15 ounce chickpea canned, drained and rinsed well
• 1/2 cup cucumber cut in small dice
• 1/2 cup bell pepper any colors, cut in small dice
• 1/2 cup cherry tomato tiny; slice in half if larger
• 1/2 cup feta cheese cut in small dice
• 1/2 cup artichoke heart canned or marinated, chopped
• 1/2 cup olive pitted, halved
• 1/2 cup red onion slivered
• 2 tsp thyme fresh leaves
• 2 Tbsp parsley fresh, chopped
• 4 arugula baby; handfuls

dressing

• 5 Tbsp extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp lemon juice fresh
• 1/2 tsp oregano dried
• 1 tsp Dijon mustard
• 1/2 tsp honey
• salt pinch, to taste