Indian-Spiced Cod and Garbanzo Bean Salad

Indian-Spiced Cod and Garbanzo Bean Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4



  • For the fish:
  • 2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon ground ginger
  • salt and pepper, to taste
  • 4 tablespoons lemon juice
  • 4 cod filets or other flaky white fish
  • For the salad:
  • 1 large seedless cucumber
  • 1 large carrot (about 1 lb)
  • 1 small red onion
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1.5 cups quartered grape tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1.5 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ground pepper, to taste


  1. Preheat the oven to 450 degrees.
  2. In a small bowl, combine the cumin, coriander, ginger, salt, pepper and lemon juice. Place the fish in a shallow dish and pour over the spice mixture and toss around gently to coat. Bake the fish for 15 minutes or until fish flakes when forked.
  3. Meanwhile, spiralize the cucumber (Blade C), carrot (Blade C) and onion (Blade A). Pat dry the cucumber noodles thoroughly. In a large bowl, combine the garbanzo beans, tomatoes, cucumber, carrots and onion.
  4. In a screw-top jar or dressing shaker, combined the lemon zest, lemon juice, oil, cumin, curry powder, salt and pepper. Shake well.
  5. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate until ready to serve alongside fish.