1 15-oz BPA-free can unsalted chickpeas (aka garbanzo beans), drained, rinsed and patted dry
1/2 cup packed fresh flat-leaf parsley, minced, divided
1 tbsp dried oregano
1/4 cup fresh lemon juice
10 pitted Kalamata olives, chopped
1 1/2 cups grape tomatoes, chopped
1/4 cup crumbled feta cheese
1 1/2 tsp lemon zest
1/4 tsp ground black pepper
Preheat oven 350˚F. Line a large baking sheet with foil.
In a small bowl, combine 10 minced olives, 2 cloves garlic, 2 tbsp lemon juice, black pepper and salt. Set aside.
On baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 tsp oil, dividing evenly, then top each half with 1/2 cup spinach and 1 cod fillet. To olive mixture, add remaining 3/4 tsp oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20 to 25 minutes.
Meanwhile, prepare Chickpea Salad: In a medium skillet, heat 2 tsp oil on medium-high. Add onion and 1 clove garlic and sauté for 1 minute. Add chickpeas, 1/4 cup parsley, oregano, 1/4 cup lemon juice and 1 tbsp water and cook, stirring often, for 5 minutes. Add 10 chopped olives and tomatoes and cook, stirring, until liquid evaporates, about 8 minutes. Stir in feta, remaining 1/4 cup parsley, 1 1/2 tsp lemon zest and black pepper; remove from heat.
Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea Salad.
Serving Size: 1 Mediterranean baked cod fillet, 1/2 cup spinach, 1/2 bell pepper, 1/2 cup salad
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