Chickpea and fresh linefish salad

Recipe from: 3 November 2009

Ingredients 12
Servings 6
Time 10 mins


  • 425
    can chickpeas
  • 500
    filleted yellowtail or tuna
  • natural sea salt and milled pepper to taste
  • 30
    fresh fennel or lemon thyme leaves
  • 6
    ripe, firm, medium-size tomatoes, sliced
  • 5
  • 1
    onion, quartered and sliced
  • 12
    black olives
  • 1
    lemon, finely grated peel
  • 60
    extra virgin olive oil
  • 30
    apple cider vinegar
  • fennel or lemon thyme sprigs to garnish


10 mins
Drain chickpeas and rinse if necessary. Reserve. Heat a well-oiled, heavy-based frying pan and fry fish for about 2 minutes on each side. Season well and sprinkle fennel over. Remove, cool and flake. Arrange tomatoes on a platter, sprinkle with sugar and season lightly. Scatter chickpeas, fish and onion over. Season again and add olives and lemon peel. Sprinkle with oil and vinegar. Sprinkle fennel sprigs over and serve at room temperature, accompanied by thick slices of toasted Italian-style bread.

Read more on: pulses  |  shallow-fry

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