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Slow-Cooked Salmon, Chickpeas, and Greens

['2 tablespoons olive oil, plus more', '1 15.5-ounce can chickpeas, rinsed', '1/2 teaspoon ground cumin', 'Kosher salt, freshly ground pepper', '1 garlic clove, thinly sliced', '1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped', '1 teaspoon honey', '4 6-ounce skinless salmon fillets', '1/2 small shallot, very finely chopped', '2 tablespoons fresh lemon juice', '1 teaspoon Dijon mustard', '1/2 teaspoon honey', 'Kosher salt, freshly ground pepper', '1/4 cup olive oil', '1/4 cup vegetable oil', '2 tablespoons capers', 'rinsed', 'patted dry']

Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.

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