Salt Cod and Chick Pea Salad – Salada de Bacalhau com Grao

DSC06666 This easy recipe is can be a lunch, snack, side dish or a main dish. Serve it warm or cold. Make this ahead of time and store in the refrigerator. If you don’t have salt cod available in your area, you can use cooked fresh cod or haddock.

Serves 4-6



1 or 2 cans of cooked chick peas (drained and rinsed)

1 pound of cooked salt cod (flaked)

1 large onion (sliced)

3 cloves garlic (finely minced)

6 hard boiled eggs (chopped)

1/2 cup olive oil

3 tablespoons chopped parsley

salt and pepper to taste

2 tablespoons wine vinegar to taste (optional)

olives for garnish


Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.

Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.

In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.

Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.

Garnish with the parsley and olives.




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