Portuguese Chickpea Salad with Salt Cod

| | 2 posted by
Jump to the recipe
Shares58PinYummlyShare on FlipboardHeart this post

Portuguese Homestyle Cooking Cookbook

Adapted from Ana Patuleia Ortins | Portuguese Homestyle Cooking | Interlink Books, 2001

Accompanied with a simple green salad, olives, crusty bread, and vinho verde, this dish makes a no-fuss meal. When I am in a hurry, or if I get a sudden impulse for this dish, I will use canned chickpeas and canned oil-packed tuna fish. I pile this on a bed of lettuce and lunch is ready.–Ana Patuleia Ortins

Portuguese Chickpea Salad with Salt Cod

  • Quick Glance
  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • Serves 4
Print RecipeBuy the Portuguese Homestyle Cooking cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
Print RecipeBuy the Portuguese Homestyle Cooking cookbook

Want it? Click it.

Directions

Drain the chickpeas and rinse. Place in a 3-quart saucepan with enough water to cover by 2 inches, about 4 cups. Cover and bring to a boll over medium-high heat. Reduce the heat and simmer until very tender, but not mushy, about 1 1/2 hours. Drain and set aside.
Remove the fish from the soaking water and rinse. In a medium pot, bring the remaining 4 cups of water to a boil. Turn off the heat and add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is cool enough to handle.
Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic.
In a small bowl, whisk the oil with the vinegar. Stir in the parsley and salt, if needed. Pour the dressing over the chickpeas and toss gently.
Garnish with the chopped eggs and a sprinkling of paprika. This dish can be served hot, cold, or at room temperature; it can also double as a light meal or side dish.
Show Nutrition

Recipe Testers Reviews

Recipe Tester Avatar
Sofia Reino

This is very much the traditional chickpea and cod salad from Portugal, which is very delicious for summer days. For those not too fond of salt cod, don’t worry as the taste isn’t strong since the cod is shredded. Also, instead of water, you can leave the cod in milk as it helps soften the strong taste of the salt cod. This recipe can easily be changed to your personal taste. You can add more or less onion, add black olives as a garnish, even use balsamic or wine vinegar in place of cider vinegar.

HUNGRY FOR MORE?

Portuguese Chickpea Salad with Salt Cod Recipe © 2001 Ana Patuleia Ortins. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. Cilantro is uh-uh at all. We, Portuguese, in Azores/Portugal don’t use it at all. The parsley is the best and more tradition. By the way, Cilantro is yucky (its for Mexican recipe and not this recipe at all and we never use dit in the past and never today in our tradition. By the way, we grew up with it…all my life and never bored about it. Parsley is yummy with it.

    Reply

    1. azoreseuropa, my family is from the Azores, too, and they NEVER, EVER ate cilantro. I never had it until I was an adult. But when I spent a year living and cooking in Portugal for my cookbook, I was shocked at how much the mainlanders love cilantro. In fact, açorda Alentejana is made of only bread, water, cilantro, garlic, and eggs. You can also see it here in this video.

      Reply

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.

Upload a picture of your dish