Portuguese Chickpea Salad

Flaky cod petals mixed with tender chickpeas. Extra virgin olive oil and wine vinegar bind everything together for a rustic, straightforward plate.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 954
• Protein: 94 g
• Carbs: 63 g
• Fat: 31 g

Ingredients

• 400 g Salted cod ( desalted and flaked )
• 500 g Chickpea ( cooked and drained )
• 3 piece Egg ( hard-boiled and quartered )
• 1 piece Red onion ( finely minced )
• 2 piece Garlic ( minced )
• 50 g Black olive
• 1 piece Flat-leaf parsley ( coarsely chopped )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar

Instructions

1. Cod preparation

   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. Cooking eggs

   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. Cutting aromatics

   Finely mince the red onion and garlic. Coarsely chop the flat parsley to maintain texture and freshness.

4. Assembly and seasoning

   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.

Chef's tips

• 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.

Storage

Keep for 48h in the fridge in an airtight container. Do not freeze due to the eggs.