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Indian-Spiced Cod and Garbanzo Bean Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

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

  • 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.