Cook couscous according to package instructions; drain, and stir in the canola oil.
Cook the lentils according to packet instructions; drain.
Place the currants in a small bowl and cover with warm water for 5 minutes, then drain.
Pat the salmon fillets dry with paper towels, season with salt and pepper and drizzle with lemon juice.
Heat the olive oil in a large skillet over medium-high heat and sear salmon until crispy and golden, about 4 minutes per side.
Whisk all the vinaigrette ingredients in a small bowl and season to taste.
In a large bowl, toss together the couscous, lentils, mixed greens, chickpeas, cherry tomatoes, cilantro, green onions, olives and dressing.
Divide the salad between serving bowls and place a salmon fillet on top. Serve with any extra chimichurri on the side.