Add the eggs in a medium pot with water to cover them by 1 cm and bring to boil. boil for 8 minutes, then submerge the eggs in icy-cold water for one minute to stop the cooking process.
In the meantime, add the frozen edamame beans to a bowl and microwave it for one minute. Take out, stir and microwave for one more minute. Season with salt to taste afterwards and set aside.
Drain, wash and drain again the canned chickpeas. Add to a bowl and season with salt and freshly squeezed lemon juice.
Bring everything together in 2 serving bowls, season with salt only if necessary (keep in mind that the salmon is already salted). Drizzle lemon juice all over the plate and there you are.