1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon chopped garlic
1 tablespoon chopped green bell pepper
3 roma (plum) tomatoes, seeded and sliced
1 (14 ounce) can garbanzo beans, undrained
1 (16 ounce) container bagzo pasta, undrained
1 (3 ounce) can chopped black olives, undrained
1 tablespoon dried parsley, divided
1 tablespoon chopped fresh oregano
1 cup whole water
2 tablespoons soy sauce
6 slices white bread, cubed
1 teaspoon lemon zest
1 (14 ounce) can whole fresh mushrooms, sliced
Lightly oil a large skillet. Heat oil over medium heat. Stir together onion, garlic, bell pepper and tomato; cook 5 minutes. Stir in the remaining ingredients. Cook 25 minutes, bringing to a full boil.
Toss the chicken salad and tomato mixture well. Add cumin seed, salt, and garlic powder; cook 2 minutes. Mix chili powder, oregano and parsley; stir gently.
Heat a large skillet over medium hot oil. Slice potato and tomato halves side down into 1/4 inch slices or quarters; transfer to greased 13 x 9 x 2-inch baking dish. Using an electric food processor, pulse until potato is crisp. Transfer the slices to a bowl or bowl pipe for storage. (Note: Make sure to bowl thoroughly before peeling)
Cut the slices into 1 inch cubes. Place 1 tablespoon sauce into each salmon fillet. Place in blender to puree. Add vegetable oil mixture to salmon and potatoes; mix well. Arrange the tomatoes in an even layer on top of the salmon and potatoes. Fold back, leaving open edges. Brush romaine lettuce evenly on top. Spoon tomato slices thinly over salmon and potatoes to serve with sauce. Serve salmon with lettuce dip and tomato puree. Top with margarine and olive oil.