Avacado and Chickpea Salad with Halibut

Serves 4
Hands-on Time: 15m
Total Time: 30m

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.

Tip

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

Nutritional Information

Calories 411; Calories From Fat 212; Fat 24g; Sat Fat 3g; Cholesterol 39mg; Sodium 760mg; Protein 31g; Carbohydrate 20g; Sugar 4g; Fiber 9g; Iron 3mg; Calcium 87mg