Directions

1. For the salsa, in a large saucepan combine chickpeas, beans, seasoning and ½ cup water; cook and stir over medium-high heat; bring to boiling. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Transfer to a large bowl; let cool completely. Add tomato, onion, garlic, lime juice, and salt to taste; toss to combine. Let stand 45 minutes.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Season fillets with salt and pepper to taste. Place fillets on grill. Grill, uncovered, 6 to 9 minutes or until fish flakes easily with a fork, turning once.
3. Place fillets on a serving platter. Top with salsa, sprinkle with cilantro (if desired), and serve.