Directions

1. In a large skillet combine wine, onion and peppercorns. Squeeze juice from lime wedges into skillet; add lime wedges. Add fillets. Place skillet over high heat; bring to boiling. Reduce heat; turn fillets. Simmer, covered, 5 minutes or until fish flakes easily with a fork. Using a slotted spatula, transfer fillets to a plate; let cool.
2. In a large bowl combine chickpeas, sugar snap peas, tomatoes and onion; toss gently. Cut fillets into bite-size pieces; add to bowl.
3. For the dressing, in a small bowl whisk together lime juice, oil, cilantro, garlic, and freshly ground pepper to taste. Drizzle over salad; toss gently to coat. Serve immediately, or cover and refrigerate until ready to serve.