Fresh Salmon Salad with Chickpeas and Tomatoes
['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']
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.
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