Prepare the Salmon:

1. Preheat oven to 300F. Place the thin slices of lemon into an even layer onto a sheetpan, drizzle with a bit of olive oil, and place the salmon fillet on top of the slices. Salt and pepper generously then drizzle with a bit of olive oil.
2. Place into oven and cook for 12-17 minutes.  The salmon should be barely opaque in the middle, unless you like it well done. (Caution:  cooking to Well Done increases the chance of dryness, best to cook Medium-Rare to Medium, as it will continue to cook a bit after you remove it from the oven)
3. Let salmon rest while you prepare the rest of the ingredients. 

Make the Za’atar Spice:

1. In a small saute pan, toast the sesame seeds if needed, just until they are light-brown. (If they are already toasted, skip this step)
2. In a small bowl, mix the toasted sesame seeds, Sumac, thyme, cumin and salt. Set aside.

Prepare the Bowl:

1. While the salmon is cooking, place the following into a small saute pan: the drained/dried chickpeas, 1/2 c olive oil, garlic and 2-3t Za’atar. (I used a full tablespoon of Za’atar for some added spice)
2. Simmer chickpeas in the oil for 10 minutes, stir in 1/2 t salt, then remove chickpeas from the seasoned oil and place the oil into a separate bowl or jar.
3. Add 1/2 to all of the lemon juice to the oil, tasting to make sure it is the right amount for you.  I like it lemony, so I used about 4 t of the lemon juice. 
4. To the greens, add 1-2 t of the dressing. 
5. Divide the seasoned chickpeas, greens, radishes and salmon among the bowls, and drizzle the dressing over, as desired. Salt and pepper if desired.