Portuguese Chickpea Salad with Salt Cod
- Quick Glance
- Quick Glance
- 30 M
- 2 H, 30 M
- Serves 4
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.
Recipe Testers' Tips
This is very much the traditional salt cod and chickpea 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.