1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. In medium bowl, combine cilantro, jalapeno, garlic, olive oil, lemon juice, 1/4 teaspoon of the salt, cumin, cardamom and pepper.
3. In small bowl, mix butter, paprika and remaining 1 teaspoon salt. Divide tomatoes and chickpeas evenly among foil pieces. Place a salmon fillet over tomato mixture in center of each foil piece. Drizzle butter mixture over salmon and vegetables.
4. Fold foil over salmon and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
5. Cover and grill packets over medium heat 12 to 15 minutes or until salmon flakes easily with fork. Carefully fold back foil; transfer to plates. Top with zhug.

TIPS:

• Skin-on salmon is sturdy and easier to transfer from the foil packs to plates. Skin can be easily removed after cooking. But skinless salmon fillets also work well – just use a fish spatula to carefully lift the fillets from the tomato mixture to move to plates.
• The heat of jalapeños varies tremendously, from barely hotter than a bell pepper to almost as hot as a serrano. For guaranteed heat, you can substitute serrano peppers for the jalapeños in the zhug.
• Want to skip some of the chopping? The zhug can be prepared in a food processor. You will need 1 1/2 cups loosely packed cilantro leaves.