Portuguese Salt Cod and Chickpea Salad

Name: Portuguese Salt Cod and Chickpea Salad
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1/2 pound dry chickpeas; 2 quarts water; 1/2 pound dry salt cod; 1 small sweet onion; 1 large clove garlic; 3 tablespoons olive oil; 1 tablespoon cider vinegar; 1 1/2 tablespoons finely chopped flat-leaf parsley or cilantro; 1 teaspoon coarse salt; 2 hard-boiled eggs; 1/2 teaspoon paprika

User Reviews

4.9

24 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
418 kcal
Course
Salad
Cuisine
Portuguese

Portuguese Salt Cod and Chickpea Salad

Iris Warren

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This Portuguese salt cod and chickpea salad, known as salada de bacalhau e grao, is full of chickpeas, flakes of salt cod, onion, and egg.

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Ingredients

Servings

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 for 16 for 24 hours
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

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Instructions

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.

Nutrition Information

Show Details

Serving 1portion Calories 418kcal (21%) Carbohydrates 22g (7%) Protein 45g (90%) Fat 16g (25%) Saturated Fat 3g (15%) Monounsaturated Fat 9g Cholesterol 179mg (60%) Sodium 4631mg (193%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 418 kcal

% Daily Value*

Serving	1portion
Calories	418kcal	21%
Carbohydrates	22g	7%
Protein	45g	90%
Fat	16g	25%
Saturated Fat	3g	15%
Monounsaturated Fat	9g	45%
Cholesterol	179mg	60%
Sodium	4631mg	193%
Fiber	5g	20%
Sugar	7g	14%