Portuguese Chickpea Salad
Ingredients
- 400 gSalted cod (desalted and flaked)
- 500 gcanned chickpeas (cooked and drained)
- 3 pcEgg (hard-boiled and quartered)
- 1 pcRed onion (finely minced)
- 2 pcGarlic (minced)
- 50 gBlack olive
- 1 pcFlat-leaf parsley (coarsely chopped)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
Method
Flaky cod petals mixed with tender chickpeas. Extra virgin olive oil and wine vinegar bind everything together for a rustic, straightforward plate.
- 1
Poach the desalted cod in simmering water for 10 minutes. It's ready when the flesh flakes easily under finger pressure. Drain and flake it, removing any bones.
- 2
Place eggs in boiling water for 9 minutes for a set yolk that isn't grey. Cool immediately in ice water to stop cooking and peel easily.
- 3
Finely mince the red onion and garlic. Coarsely chop the flat parsley to maintain texture and freshness.
- 4
In a large dish, mix rinsed chickpeas, flaked cod, onions, garlic, and olives. Drizzle generously with olive oil and wine vinegar. The dressing should coat every chickpea.
Frequently asked questions
How do you get this dish right?
- Prepare the salad an hour in advance so the chickpeas soak up the dressing.
- Don't skimp on the quality of the olive oil; it's what bridges the land and the sea.
How long does this dish keep?
Keep for 48h in the fridge in an airtight container. Do not freeze due to the eggs.
