Indian-Spiced Cod and Spiralized Vegetable-Garbanzo Salad

gluten freeseafood
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.

Nutritional Information & Recipe

The whole meal:


Just the noodle salad:


Indian-Spiced Cod and Garbanzo Bean Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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


  • Preheat the oven to 450 degrees.
  • 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.
  • 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.
  • In a screw-top jar or dressing shaker, combined the lemon zest, lemon juice, oil, cumin, curry powder, salt and pepper. Shake well.
  • Pour the dressing over the bean mixture and toss gently to coat. Refrigerate until ready to serve alongside fish.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Kayleigh says:
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!)
jesusan says:
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.
Thanks for the kind words!
Hannah says:
omg no more crying over onions! You're a lifesaver Ali!
Haha, the spiralizer is a life saver!!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe