Avocado and Chickpea Salad with Marinated Red Mullet Fillets

Avocado and Chickpea Salad with Marinated Red Mullet Fillets

Marinated fish fillets served over creamy avocado salad with a tangy lemon dressing.
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Cuisine Dairy Free, Diabetes Friendly, Fish & Shellfish, Gluten Free, High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy
Servings 4 People


  • 2 pcs 400g Can Chickpeas Drained and rinsed
  • 1 1/2 pc Avocado Cut into large cubes
  • 1 Bunch Watercress Washed and picked
  • 2 pcs Cloves Garlic Crushed
  • 1 Tbsp Seeded Mustard
  • 1 pc Lemon Juiced and rind finely grated
  • 1 Tbsp Extra Virgin Olive Oil
  • 8 pcs Small Red Mullet Fillets
  • 1 Salt and Freshly Ground Black Pepper to taste
  • 2 tsp Fresh Ginger (for marinade)
  • 2 pcs Ripe Tomatoes (for marinade)
  • 1 tsp Cayenne Pepper (for marinade)
  • 1 Coating of Olive Oil Spray


  • To make the marinade place the ginger, tomatoes and cayenne in a blender and process for 30 - 60 seconds. Pour over the fish to marinate for 10 - 15 minutes.
  • Meanwhile, combine the chickpeas, avocado, watercress, garlic, mustard, lemon juice, rind and olive oil in a mixing bowl and toss to combine. Season to taste.
  • Spray a non-stick frying pan with olive oil spray. Panfry the red mullet fillets over high heat, skin side first. Serve immediately with the avocado and chickpea salad.


Calories :378
Kilojoules :1577
Fat :15
Carbohydrate :30
Protein :28
Sodium :515
Saturated Fat :2.6
Fiber :13
Calcium :114
Sugar :4
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