Halibut and Chickpea Salad Recipe

Name: Halibut and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, 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

Servings: persons

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, 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

1
For the halibut: Place a grill pan over medium-high heat.
2
Brush the halibut with olive oil and season both sides with salt and pepper.
3
Grill until cooked through, about 4 minutes per side.
4
Let the fish rest for a few minutes then cut into 1-inch cubes.
5
For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel.
6
In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper.
7
Drizzle the olive oil mixture over the salad and toss to combine.
8
Top with fish and serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (6-ounce) halibut steak, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Halibut and Chickpea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Halibut and Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions