Braised Octopus with Chickpea Salad and Salsa Verde

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Octopus:

Tentacles from one 4-to 6-pound fresh octopus

1 cup sherry vinegar or red wine vinegar 

1 cup red wine 

1 cinnamon stick 

2 star anise pods 

1 tablespoon whole black peppercorns

1 teaspoon fennel seeds 

1 bay leaf 

A few sprigs fresh parsley (can also use basil or oregano)

A few sprigs fresh thyme (can also use basil or oregano)

Chickpea Salad:

4 cups fresh or canned cooked chickpeas

1/2 small red onion or 1/2 large red onion, sliced

1/2 poblano pepper, minced 

Zest of one lemon, plus 1/4 cup lemon juice 

1/4 cup lime juice 

Zest of one orange, plus 1/4 cup orange juice 

1/2 cup extra-virgin olive oil 

1 cup chopped romaine hearts 

1 cup arugula 

2 tablespoons fresh basil, chopped

Salsa Verde:

1/2 bunch fresh basil

1/2 bunch fresh parsley 

2 cloves garlic 

3 to 4 tablespoons extra-virgin olive oil 

Salt and pepper