This is delicious served either warm or at room temperature.

6 tablespoons olive oil, divided

6 (5- to 6-ounce) salmon fillets (about 2 pounds)

2 cups chickpeas from two (15-ounce) cans, drained, rinsed

1 1/2 cups chopped tomatoes

1/4 cup (scant) Niçoise olives or other small black olives

2 tablespoons chopped fresh Italian parsley

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon salt-packed capers, rinsed, or drained capers in brine

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

2 tablespoons fresh basil leaves, torn if large

Preparation Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly. Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.