Spicy Sole with Greek Vinaigrette and Chickpeas | Sunbasket

Name: Spicy Sole with Greek Vinaigrette and Chickpeas | Sunbasket
Ingredients: 1 organic red onion; 1 13.4 ounce carton cooked chickpeas; ¼ pound organic grape or cherry tomatoes; 4 or 5 sprigs organic fresh flat-leaf parsley; 3 ounces organic baby spinach or other leafy greens; Seafood options:; 2 sustainably raised skinless cobia fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 1 teaspoon red chile flakes; Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil, lemon juice, garlic, kosher salt, lemon zest, black pepper, dried oregano)

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As an accompaniment for chile flake–crusted seafood, we cook chickpeas with sweet grape tomatoes until they’re soft and creamy. This healthy dish is perfect for a night in.

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Ingredients

1 organic red onion
1 13.4 ounce carton cooked chickpeas
¼ pound organic grape or cherry tomatoes
4 or 5 sprigs organic fresh flat-leaf parsley
3 ounces organic baby spinach or other leafy greens
Seafood options:
2 sustainably raised skinless cobia fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
1 teaspoon red chile flakes
Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil, lemon juice, garlic, kosher salt, lemon zest, black pepper, dried oregano)