Avocado and Chickpea Salad With Halibut

Avocado and Chickpea Salad with Halibut
Lisa Thompson
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

4
4-ounce pieces halibut
kosher salt and black pepper
1/4
cup
olive oil
1
tablespoon
lemon juice
1
tablespoon
Dijon mustard
2
tablespoons
chopped fresh cilantro
8
cups
mixed greens
1
15-ounce can chickpeas, rinsed
1
avocado, sliced
1/2
small red onion, thinly sliced

Directions

  1. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.
  2. Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes.
  3. Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces.
  4. Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper.
  5. Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.
Kay Chun
September 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 212
  • Fat 24 g
  • Sat Fat 3 g
  • Cholesterol 39 mg
  • Sodium 760 mg
  • Protein 31 g
  • Carbohydrate 20 g
  • Sugar 4 g
  • Fiber 9 g
  • Iron 3 mg
  • Calcium 87 mg
What does this mean? See Nutrition 101.

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