Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

I was making a salad the other day and was slicing an onion and a cucumber with a knife, then used a flat peeler and a julienne on a carrot.

It took about 5 minutes in total. Five minutes.

When I was done, I realized: I could have done that in less than 60 seconds, with the spiralizer.

Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

In true Homer Simpson fashion, I did a “doh!” and then sat down and developed a recipe that called for many different types of spiralized vegetables, to show how easily a meal can come together.

I think I more than enough got my vengeance against that knife, peeler, and julienne!

Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

What’s wonderful about this recipe is that all of the spiralizing happens while the fish is in the oven, so when the fish is done cooking, the side noodle salad is ready and the meal is ready! That’s a big time saver.

While I feel most comfortable, confident and focused when cooking in the kitchen, I don’t want to spend all day there. The spiralizer is such a lifesaver, because it allows you to not only transform veggies into bountiful, healthy meals, but it is a great tool for prepping your veggies for recipes that may not necessarily be “spiralized.”

Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

Lately, I’ve also been trying to incorporate more cuisines into my recipes, such as Spanish (with yesterday’s Basque chicken) and with today’s Indian-spiced noodle salad and fish. This way, I not only learn about other cultures (I read…. a lot!), but I hopefully hit home with my readers (I’m guessing you’re not ALL Italian American, like me.)

This flaky white fish is perfectly spiced and complements the curried nature of the vegetable noodle salad. I provided nutritional information for the whole shebang and just the noodle salad, in case you want to pair the noodle salad with a different protein OR if you just want to have it on its own, for lunch.

Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

This recipe also stores very well for lunches – as long as you thoroughly pat down the cucumber noodles, they won’t release as much excess moisture and the carrots absorb most of the dressing and soften for a sumptuously tender texture.

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Nutritional Information & Recipe

The whole meal:

Inspiralized

Just the noodle salad:

Inspiralized

Indian-Spiced Cod and Garbanzo Bean Salad

Yields 4

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 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

Instructions

  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.
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Comments

  1. Thanks to your IG post the other day, I spiralized an onion for the first time — in about 15 seconds! Total Duh moment on why I never did it before. (It was for your Espanola recipe actually — DELISH and SO EASY!)

  2. I love seeing recipes from different cuisines. I grew up eating Hungarian food, but love the flavors from many other cuisines (rarely eat Hungarian any more). Indian flavors are always wonderful. I think I’d try this recipe with chicken, since my husband really doesn’t like fish. I always look forward to seeing recipes from different cuisines.

  3. omg no more crying over onions! You’re a lifesaver Ali!

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