Salada de Grão com Bacalhau — Chickpea & Salt Cod Salad

Chickpeas, flaked salt cod, boiled egg and onion dressed with olive oil, vinegar and fresh coriander.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 300g salt cod (bacalhau)
  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 2 cloves garlic, crushed
  • Small bunch fresh coriander, chopped
  • 3 hard-boiled eggs, quartered
  • 5 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • Black pepper to taste

Method

  1. Soak the salt cod in cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Simmer the cod in fresh water for 10 minutes. Drain, cool, then flake the flesh, discarding skin and bones.

  3. Mix the chickpeas, onion, garlic and coriander in a bowl, then fold in the flaked cod.

  4. Whisk the olive oil, vinegar and black pepper and pour over, tossing gently. Taste before adding salt.

  5. Leave for 20 minutes, then top with the eggs and serve at room temperature.