Using a large pan, sautée the onion in 1 Tbsp of olive oil. Add thyme and chilli flakes, stirring occasionally. When onion is soft, after 10 minutes approx., add the chickpeas and tomatoes. Cover and cook gently for 10 minutes or until mixture thickens. Mash it roughly and reserve.
On another pan, add remaining Tbsp of olive oil, add Snapper fillets, season with salt & pepper. Cook, skin-side down, for 2 minutes each side, or until fish flakes easily.
And last, for the gremolata combine garlic, lemon and parsley. Add salt & pepper. Reserve.
Serve the chickpeas first, top it with the Snapper fillet and sprinkle with gremolata.
Garnish with micro greens and a lemon wedge.