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Avocado and Chickpea Salad With Halibut

Avocado and Chickpea Salad with Halibut
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 411Calories From Fat 212
  • Fat 24g
  • Sat Fat 3g
  • Cholesterol 39mg
  • Sodium 760mg
  • Protein 31g
  • Carbohydrate 20g
  • Sugar 4g
  • Fiber 9g
  • Iron 3mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

If you don’t have chickpeas on hand, butter or cannellini beans also work well in this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.