Fish with chickpea and green chilli salad

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

Recipe «Fish with chickpea and green chilli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 4 shallots, trimmed, thinly sliced, 2 tsp 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 tbsp fresh lemon juice, 1 tsp ground sumac , 200g green round beans, topped, cut into 3cm lengths, 50g low-fat feta, crumbled, 3 celery sticks, trimmed, cut into matchsticks, 1/3 cup fresh continental parsley leaves, 4 white fish fillets.

Ingredients:

• 2 tsp olive oil 
• 4 shallots, trimmed, thinly sliced 
• 2 tsp 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 tbsp fresh lemon juice 
• 1 tsp ground sumac 
• 200g green round beans, topped, cut into 3cm lengths 
• 50g low-fat feta, crumbled 
• 3 celery sticks, trimmed, cut into matchsticks 
• 1/3 cup fresh continental parsley leaves 
• 4 white fish fillets 

Instructions

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.