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Seared Tilapia with Olive Vinaigrette and Warm Chickpea Salad
Ingredients
  • 4 (5- to 6-ounce) skinless tilapia fillets
  • 3½ teaspoons kosher salt, divided
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1 small red onion, chopped fine
  • 2 tablespoons red wine vinegar, divided
  • ¾ teaspoon pepper, divided
  • 2 (15-ounce) cans chickpeas, rinsed
  • ½ cup extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh oregano
  • 1 cup pitted Castelvetrano olives, chopped coarse
Steps
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