Avocado-Chickpea Salad with Halibut

Season the fish on both sides with salt and black pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.

Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, about 8 minutes.

Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Set aside.

In a large bowl whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and black pepper to taste.

Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among serving plates and top with the fish.