Portuguese Chickpea Salad with Salt Cod

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 Recipe

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • Serves 4


  • 1/2 pound dry chickpeas, soaked at least 15 hours in 3 1/2 cups water
  • 2 quarts water, or as needed
  • 1/2 pound dry salt cod, soaked in several changes of cold water for 16 to 24 hours in the refrigerator
  • 1 small sweet onion, finely chopped (about 1/4 cup)
  • 1 large clove garlic, finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons finely chopped flat-leaf parsley or cilantro
  • 1 teaspoon coarse salt, or to taste
  • 2 hard-boiled eggs, chopped or cut in wedges for garnish
  • 1/2 teaspoon paprika


  • 1. 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.
  • 2. 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.
  • 3. Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic.
  • 4. 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.
  • 5. 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.
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