SALMON

2 tablespoons olive oil, plus more for the baking dish, divided 1 can (15.5 ounces) chickpeas, drained and rinsed 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 large garlic clove, peeled, thinly sliced 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped or rainbow chard 1 tablespoon honey 1/4 cup water 4 salmon fillets (about 5 ounces each, skin removed)