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Fish with chickpea and green chilli salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 4 shallots, trimmed, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 long fresh green chillies, seeded, thinly sliced
  • 2 x 400g cans no-added-salt chickpeas, rinsed, drained
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon ground sumac
  • 200g green round beans, topped, cut into 3cm lengths
  • 50g (1/3 cup) low-fat feta, crumbled
  • 3 celery sticks, trimmed, cut into matchsticks
  • 1/3 cup fresh continental parsley leaves
  • 4 (about 150g each) white fish fillets


  • 1
    Heat half the oil in a large non-stick frying pan over medium heat. Cook the shallot, ginger, garlic and chilli, stirring, for 2 minutes or until aromatic. Stir in the chickpeas, lemon juice and half the sumac.
  • 2
    Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Add the beans, feta, celery and parsley to the chickpea mixture and stir to combine. Season with pepper.
  • 3
    Heat a large non-stick frying pan over high heat. Brush the fish with the remaining oil. Cook for 3 minutes. Turn and cook for 1 minute or until just cooked through.
  • 4
    Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.

Source: taste.com.au


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