Mediterranean Salad with Cod
Fresh, bright, and built for an easy lunch or light dinner.
This is the kind of recipe that makes one tin feel like a full meal. BELA cod brings richness and depth, while chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives keep things crisp, briny, and satisfying. Tossed with a citrusy herb vinaigrette, it lands somewhere between a chopped salad and a pantry-friendly power bowl — simple, fresh, and full of flavor.
Think beyond the tin.
This Mediterranean Salad with Cod is proof that BELA cod can carry way more than a snack board. Paired with crunchy vegetables, hearty chickpeas, olives, and a punchy orange herb vinaigrette, it turns into a bowl that feels clean, filling, and genuinely satisfying. It’s quick enough for weekday lunch, good enough for dinner, and easy to riff on with feta or whatever crisp vegetables you have on hand.
Ingredients
For the salad:
- 1 tin BELA cod
- 1 large red onion
- 2 red bell peppers
- 2 cucumbers
- 1 container cherry tomatoes
- 2 cups canned chickpeas or cooked chickpeas
- 1 handful Kalamata olives
- Olive oil
- Optional: feta cheese
For the vinaigrette:
- 1 orange
- 4 cloves garlic
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 1 bunch parsley
- 1/2 bunch cilantro
- Olive oil, to desired consistency
Fresh, bright, and built with real substance, this Mediterranean Salad with Cod brings together crisp vegetables, hearty chickpeas, briny olives, and tender BELA cod in one easy bowl. Everything gets tossed in a vibrant orange herb vinaigrette that adds citrus, garlic, and a sharp herbal finish that wakes the whole thing up.
It’s the kind of salad that feels light but still eats like a full meal. Great for lunch, easy for dinner, and simple enough to throw together without overthinking it.
Why it works:
This recipe hits the sweet spot between fresh and filling. The chickpeas make it hearty, the cucumber and peppers keep it crisp, the olives bring salt and depth, and the cod gives it richness and texture. The vinaigrette pulls it all together with orange, parsley, cilantro, mustard, and garlic for a dressing that feels bright without being too precious.
Vinaigrette instructions
Add the orange, garlic, parsley, cilantro, and mustard to a food processor and blend. Add the apple cider vinegar and blend again. Drizzle in olive oil until the vinaigrette reaches your desired consistency.
Salad instructions
Chop the red onion, red bell peppers, cucumbers, cherry tomatoes, and olives. Add everything to a large bowl with the chickpeas. Toss with the vinaigrette until evenly coated. Top with BELA cod and finish with feta if using. Serve and enjoy.
A few notes
For a milder onion flavor, let the chopped red onion sit in a little vinegar before mixing it in. For a more plated presentation, dress the salad first and place the cod on top right before serving. You can also add a bit of the oil from the tin for extra richness.