Fish with chickpea and green chilli salad

Fish with chickpea and green chilli salad

(1) Rate it

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

Keep it fresh and flavoursome with this super-healthy meal.

Featured in
Lower cholesterol recipes, Main recipes


  • 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


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1406 kj


  • 10g

    Fat Total

  • 3g

    Saturated Fat

  • 9g


  • 36g


  • 88mg


  • 596.88mg


  • 3g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve


Swap it: Swap the fish for 12 peeled cooked prawns and add with the feta in step 2.

  • Author: Chissy Freer
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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