Halibut Salad With Chickpeas

Name: Halibut Salad With Chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 6-ounce halibut steak; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 head frisee or escarole, (chopped); 1 cup arugula, (chopped); 10 cherry tomatoes, (halved); 1 15-ounce can chickpeas (garbanzo beans); 1 fennel bulb, (stalk removed, halved, and thinly sliced); 1/4 cup extra-virgin olive oil; 1 lemon, (juiced); 2 teaspoons honey; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

15 MINPrep Time

10 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

I love seafood in a salad, and the flavors of this one are wonderful. I use halibut in this recipe, but really, any seafood would be great. Salmon, shrimp, or even scallops!

Often, my favorite salads have more than one type of lettuce - they give it more flavor, body, and more diverse nutrients too. Chickpeas and sliced fennel give the salad lots of texture, and cherry tomatoes give it that pop of brightness. The lemon-honey dressing gives the entire dish a lovely sweetness that ties it all together.

Halibut Salad With Chickpeas

Halibut Salad With Chickpeas

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

For The Halibut:

1 6-ounce halibut steak
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For The Salad:

1 head frisee or escarole, (chopped)
1 cup arugula, (chopped)
10 cherry tomatoes, (halved)
1 15-ounce can chickpeas (garbanzo beans)
1 fennel bulb, (stalk removed, halved, and thinly sliced)
1/4 cup extra-virgin olive oil
1 lemon, (juiced)
2 teaspoons honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

Nutrition

per serving: Calories; 199

Amount/Serving % Daily Value

Carbs: 15 grams
Protein: 3 grams
Fat: 16 grams
Saturated Fat: 2 grams
Cholesterol: 1 milligrams
Sodium: 500 milligrams
Fiber: 5 grams
Sugar: 5 grams

dairy free

gluten free

nut free

2 comments

Carol - Feb 20

Looks delicious! I am going to try this on Friday. May change or add to the greens, though.
Heather Wright - Jun 09

★★★★★

★★★★★

This salad was so fresh and filling. Really easy to throw together too. Seemed simple but everything works really well together. It’s not halibut season here in Texas, so I used flounder and that worked great too.