Avocado-Chickpea Salad with Halibut Recipe

• 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

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

fresh halibut, kosher salt, freshly ground black pepper, olive oil, freshly squeezed lemon juice, mustard, fresh cilantro, mixed salad greens, chickpeas, avocado, red onion

Taken from www.chowhound.com/recipes/avocado-chickpea-salad-halibut-31510 (may not work)