•  1 x 400g chickpeas (garbanzos), drained
•  2 zucchini (courgettes), grated
•  80g baby spinach
•  ½ cup coriander (cilantro)
•  1 tablespoon finely grated lemon rind
•  ¼ cup (60ml) lemon juice
•  sea salt and cracked black pepper
•  4 x 150g snapper fillets, skin on and pin-boned+
•  ¼ cup (60ml) olive oil, plus extra, for drizzling
•  lemon wedges, to serve

  Place chickpeas, zucchini, spinach, coriander, lemon rind and juice, salt and pepper in a bowl and toss to combine. Set aside.

  Heat a large frying pan over high heat. Brush the snapper with oil and sprinkle with salt and pepper. Cook for 2–3 minutes each side or until cooked through. Serve with the chickpea salad and lemon wedges. Serves 4.

  + Ask your fishmonger to pin-bone the fish for you, or run your fingers along the fish and remove any protruding bones with kitchen tweezers.