Description
A vibrant, protein-packed meal combining flaky fish, crispy roasted chickpeas, and colorful vegetables for a delightful and nutritious dining experience.
Ingredients
Scale
- 4 fillets of fish (e.g., salmon or tilapia)
- Salt and pepper to taste
- Olive oil for cooking
- 1 can of chickpeas (15 oz), drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 cups of mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- Salt and pepper to taste
- Olive oil for sautéing
- Juice of 1 lemon
- Fresh herbs (e.g., parsley or cilantro), chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Drain and rinse the canned chickpeas, then pat them dry with paper towels. Toss the chickpeas in a bowl with 2 tablespoons of olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet in a single layer.
- Roast the chickpeas in the oven for 20-25 minutes, flipping halfway through, until golden and crispy.
- Season the fish fillets with salt and pepper. In a skillet over medium heat, add olive oil and cook the fish for about 4-5 minutes on each side, or until they flake easily.
- Sauté or steam the mixed vegetables over medium heat until vibrant and tender, about 5-7 minutes.
- Assemble the plate with the fish, roasted chickpeas, and sautéed vegetables. Finish with fresh lemon juice and chopped herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 3 months. You can substitute fish with marinated tofu for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 75mg