Place the salmon on a plate. Brush with olive oil, then sprinkle with salt, black pepper, lemon zest, and a little cumin. Prepare a grill for direct-heat cooking over high heat. Meanwhile, in a large nonstick frying pan over medium-low heat, warm 2 tablespoons oil. Add the onion and sauté until translucent, about 5 minutes. Add the paprika, the 1 teaspoon cumin, coriander, and cayenne and sauté until fragrant, about 30 seconds. Add the chickpeas and 3 tablespoons water and simmer until the beans are tender, stirring frequently, about 3 minutes. Remove from the heat and mix in the lemon juice. Season to taste with salt and pepper. Cover the pan and keep warm. Place the salmon skin side down on the grill, cover the grill and cook without turning until the salmon is just opaque in the center, about 8 minutes. Divide the salmon and chickpeas between 2 warmed plates. Sprinkle with the cilantro and serve right away.