Avocado and Chickpea Salad With Halibut

avocado-chickpea-salad-halibut
Photo by Lisa Thompson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 411 calories
    • Calories 212 calories from fat
    • 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

Ingredients

  1. Check 4 4-ounce pieces halibut
  2. Check kosher salt and black pepper
  3. Check 1/4 cup olive oil
  4. Check 1 tablespoon lemon juice
  5. Check 1 tablespoon Dijon mustard
  6. Check 2 tablespoons chopped fresh cilantro
  7. Check 8 cups mixed greens
  8. Check 1 15-ounce can chickpeas, rinsed
  9. Check 1 avocado, sliced
  10. Check 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.