Grilled Fish with Chickpea, Tomato and Celery Salad

Ingredients

• Fish200 g
• Chickpeas1 cup (200 g)
• Tomato1/2 count (65 g)
• Celery1.5 stalk (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil3 teaspoon (15 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat the grill over high heat. In the meantime, clean the fish and season with salt and pepper to taste.

3. 3

   Step 3

   Once heated, pour 1/3 of the oil and add the fish.

4. 4

   Step 4

   Cook each side for 3-4 minutes over medium heat. Once cooked as desired, remove.

5. 5

   Step 5

   In the meantime, cut the tomato and celery for the salad. Mix with the chickpeas.

6. 6

   Step 6

   For the dressing, chop the parsley and mix with the remaining olive oil and lemon juice. Season with salt and pepper to taste.

7. 7

   Step 7

   Season the salad with the dressing.

8. 8

   Step 8

   Serve the grilled fish with chickpea, tomato and celery salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with Chickpea, Tomato and Celery Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.