Halibut and Chickpea Salad

Ingredients

• 1 cup arugula chopped
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 15 ounce chickpeas canned garbanzo beans
• 10  cherry tomatoes halved
• 1  fennel bulb halved thinly sliced
• 1 head frisée chopped
• 1 teaspoon ground cumin 
• 6 ounce halibut steak 
• 2 teaspoons honey 
• 1  juice of lemon juiced
• 0.3 cup olive oil extra-virgin
• 2 teaspoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• bowl
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Place a grill pan over medium-high heat.
3. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side.
4. Let the fish rest for a few minutes then cut into 1-inch cubes.
5. For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper.
6. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.