Fish with chickpea and edamame salad

Summary

Imagine the mingling of hearty chickpeas, fresh edamame, and perfectly cooked fish creating a symphony on your plate. That’s the magic of the “Fish with chickpea and edamame salad.” A blend of rich proteins, subtle flavors, and crisp textures, this dish isn’t just a meal – it’s an experience.

Ingredients

• Fresh fish fillets (like cod or tilapia): 2 pieces (6oz or 170g each)
• Chickpeas, cooked: 1 cup (240ml)
• Edamame, shelled and cooked: ¾ cup (180ml)
• Olive oil: 2 tbsp (30ml)
• Lemon juice: 2 tbsp (30ml)
• Garlic clove: 1, minced
• Cherry tomatoes: 1 cup (240ml), halved
• Fresh parsley: 2 tbsp (30ml), chopped
• Fresh cilantro: 2 tbsp (30ml), chopped
• Salt and pepper: to taste

Time: Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes

Serves: 2

Nutritional Facts per Serving

• Calories: 410
• Protein: 42g
• Carbohydrates: 25g
• Dietary Fiber: 8g
• Sugars: 5g
• Fat: 15g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 480mg

how to make Fish with chickpea and edamame salad

1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create a dressing.
2. In a separate larger bowl, toss together the cooked chickpeas, edamame, cherry tomatoes, chopped parsley, and cilantro.
3. Pour the dressing over the salad mix, ensuring it’s well-coated. Let it marinate while you cook the fish.
4. Heat a non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper.
5. Once the skillet is hot, place the fish fillets skin-side down. Cook for 6-7 minutes on each side, or until the fish is opaque and flaky.
6. Serve the cooked fish atop the chickpea and edamame salad.

Tips

1. For an extra flavor kick, consider adding a sprinkle of chili flakes or a dash of your favorite seasoning to the fish before cooking.
2. If you prefer your salad chilled, refrigerate the chickpea and edamame mixture for about 30 minutes before serving.
3. Fresh is best! If possible, use fresh chickpeas and edamame instead of canned.

Serving Suggestions

• Pair the Fish with chickpea and edamame salad with a chilled glass of lemon water or iced tea.
• A dollop of hummus or tzatziki on the side enhances the Mediterranean vibe of the dish.
• Garnish with additional fresh herbs or lemon wedges for an extra burst of freshness.

Your Culinary Journey Awaits!

So, are you prepared to whisk your taste buds away on a tantalizing journey? The Fish with chickpea and edamame salad beckons! With AH7 by your side, you’re not just preparing a meal; you’re crafting an experience. Dive deep into the world of flavors, textures, and culinary wonder that this dish offers. Every bite tells a tale, a tale of dedication, passion, and the sheer joy of creating. Step into your kitchen with confidence, and let’s embark on this delicious adventure together. Because remember, with the right recipe, every meal becomes a story, and we’re ecstatic to be a chapter in yours!

Fish with chickpea and edamame salad

Imagine the mingling of hearty chickpeas, fresh edamame, and perfectly cooked fish creating a symphony on your plate. That’s the magic of the “Fish with chickpea and edamame salad.” A blend of rich proteins, subtle flavors, and crisp textures, this dish isn’t just a meal – it’s an experience.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Fish with chickpea and edamame salad

Amount per Serving

Calories

410

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2.5

g

16

%

Cholesterol

 

60

mg

20

%

Sodium

 

480

mg

21

%

Carbohydrates

 

25

g

8

%

Fiber

 

8

g

33

%

Sugar

 

5

g

6

%

Protein

 

42

g

84

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh fish fillets like cod or tilapia: 2 pieces (6oz or 170g each)
• Chickpeas cooked: 1 cup (240ml)
• Edamame shelled and cooked: ¾ cup (180ml)
• Olive oil: 2 tbsp 30ml
• Lemon juice: 2 tbsp 30ml
• Garlic clove: 1 minced
• Cherry tomatoes: 1 cup 240ml, halved
• Fresh parsley: 2 tbsp 30ml, chopped
• Fresh cilantro: 2 tbsp 30ml, chopped
• Salt and pepper: to taste

Instructions

• In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create a dressing.
• In a separate larger bowl, toss together the cooked chickpeas, edamame, cherry tomatoes, chopped parsley, and cilantro.
• Pour the dressing over the salad mix, ensuring it’s well-coated. Let it marinate while you cook the fish.
• Heat a non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper.
• Once the skillet is hot, place the fish fillets skin-side down. Cook for 6-7 minutes on each side, or until the fish is opaque and flaky.
• Serve the cooked fish atop the chickpea and edamame salad.

Notes

For an extra flavor kick, consider adding a sprinkle of chili flakes or a dash of your favorite seasoning to the fish before cooking.
If you prefer your salad chilled, refrigerate the chickpea and edamame mixture for about 30 minutes before serving.
Fresh is best! If possible, use fresh chickpeas and edamame instead of canned.
Pair the Fish with chickpea and edamame salad with a chilled glass of lemon water or iced tea.
A dollop of hummus or tzatziki on the side enhances the Mediterranean vibe of the dish.
Garnish with additional fresh herbs or lemon wedges for an extra burst of freshness.