Salads and soups
Salads and soups
Chickpea and Cod Salad
Preparation time: (+ 24 hours soaking)
Serves: 6 portions
How about a chickpea salad to go with lunch? With desalted cod, you can give a special touch to the preparation!
This recipe serves up to 6 portions and is perfect to enhance any meal. Check out the step-by-step and see how to make this delicious chickpea salad!
Ingredients
- 250 g chickpeas
- 1 liter water
- 500 g cod, desalted, blanched, and flaked
- 2 medium potatoes, cooked and cut into medium cubes (400 g)
- 1 small onion, thinly sliced (100 g)
- half cup (tea) green olives, sliced (60 g)
- 1 tablespoon (soup) chopped parsley (5 g)
- half cup (tea) olive oil (100 ml)
- 1 tablespoon (soup) white wine vinegar (15 ml)
- half teaspoon salt (2.5 g)
Modo de preparo
- Soak the chickpeas in the refrigerator for 24 h.
- Drain, transfer to a pressure cooker, cover with water, and cook for 5 minutes after it starts boiling.
- Remove from heat and wait for the pressure to release before opening the cooker. Drain and place the grains in a medium bowl. Add the cod, potato, onion, olives, and parsley.
- Add the olive oil, vinegar, and salt, and mix gently.
- Place in a serving dish and serve immediately.
Tip: to pre-prepare the cod, soak it overnight in the refrigerator, changing the water at least four times. Drain, blanch it in plenty of water, and then shred it.
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