Seared Salmon with Confetti Chickpeas

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2 tablespoons extra-virgin olive oil

1 cup diced onion

1/2 teaspoon dried red pepper flakes

1 small red bell pepper, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

1/2 pound yellow zucchini, diced

1/2 pound green zucchini, diced

2 (15 1/2-ounce) cans chickpeas

2 cups reduced-sodium chicken broth

1/2 cup dry white wine

1 1/2 teaspoons kosher salt, plus more for seasoning

2 sprigs rosemary, plus 6 sprigs for garnish

1 bay leaf

Canola oil, for searing

6 (6-ounce) pieces center-cut salmon fillets

Freshly ground black pepper