Baked Cod with Chickpea Salad
When you’re craving a meal that’s light, fresh, and full of flavor, this Baked Cod with Chickpea Salad delivers on every front. This dish brings together the delicate flakiness of baked cod with the vibrant, refreshing crunch of a Mediterranean-inspired chickpea salad. It’s a perfect harmony of wholesome ingredients and bold flavors, yet is incredibly easy to prepare.
Let’s start with the cod: tender fillets brushed with olive oil and brightened by the zest and juice of a lemon. A touch of garlic and paprika adds a warm, earthy note to balance the fish’s natural sweetness. Baking the cod ensures it stays moist and flaky while requiring minimal effort on your part—just pop it in the oven.
The chickpea salad features juicy cherry tomatoes, crisp cucumber, and sweet red onion that mingle with hearty chickpeas for a base that’s as nutritious as it is flavorful. Crumbled feta brings a creamy, salty kick, while fresh parsley adds a herby brightness. The dressing—a simple blend of olive oil, lemon juice, Dijon mustard, and just a hint of honey—ties it all together with tangy, slightly sweet notes that complement the richness of the cod perfectly.
What I love most about this recipe is it’s packed with good-for-you ingredients. The cod provides a lean source of protein and heart-healthy omega-3s, while chickpeas add fiber and plant-based protein. The vegetables contribute a rainbow of nutrients, making this a dish you can feel great about eating.
For those looking to switch things up, this recipe is incredibly adaptable. Swap out cod for another mild white fish like haddock or tilapia, or make the salad heartier by adding a handful of arugula or spinach. If you’re dairy-free, skip the feta—it’s just as delicious without it. And if you want to meal prep, the chickpea salad holds up beautifully in the fridge for a few days, making it a great option for lunchboxes or quick, no-fuss meals.
Give it a try, and let this vibrant, Mediterranean-inspired meal bring a bit of sunshine to your table!
Baked Cod with Chickpea Salad
Ingredients
- 4 cod fillets (4-6 oz each)
- 2 tbsp olive oil
- 1 lemon (zested and juiced)
- 1 garlic clove, minced
- 1 tsp paprika
- Salt and pepper, to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, lemon zest and juice, garlic, paprika, salt, and pepper. Brush this mixture over the cod fillets.
- Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Pour over the salad and toss to coat.
- Plate the baked cod alongside a generous serving of chickpea salad. Garnish with extra parsley or a lemon wedge for a fresh touch.
