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Avocado-Chickpea Salad with Halibut
4 servings Easy
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Ingredients (11)

  • 4 (4-ounce) fillets fresh halibut
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh cilantro
  • 8 cups mixed salad greens
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 avocado, pitted, peeled, and sliced
  • 1/2 small red onion, thinly sliced
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Nutritional Information
  • Calories471
  • Fat25.61g
  • Saturated fat3.53g
  • Trans fat0.0g
  • Carbs32.35g
  • Fiber11.74g
  • Sugar5.67g
  • Protein30.92g
  • Cholesterol55.57mg
  • Sodium405.28mg
  • Nutritional Analysis per serving (4 servings) Powered by

Lightly poached cold halibut sits atop an avocado-chickpea salad in this healthy recipe adapted from Real Simple.


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