Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
The cod salad with chickpeas is practical, nutritious, and very Portuguese in its relationship with olive oil and legumes.
It can be served warm or cold, as a light meal or a starter for a hearty table.
Versions vary with parsley, bell pepper, eggs, olives, and vinegar.
Ingredients
- 400 g of desalted cod in flakes
- 2 cups of cooked chickpeas
- 1 sliced red onion
- 3 boiled eggs
- Chopped parsley
- Black olives
- 80 ml of olive oil
- 1 tablespoon of vinegar
- Black pepper
Preparation Method
- Scald the cod and separate it into flakes.
- Mix chickpeas, onion, parsley, and olives.
- Add the cod and season with olive oil, vinegar, and pepper.
- Adjust salt only if necessary.
- Finish with boiled eggs in wedges.
- Serve warm or cold.
Tips from Empório Portugal
- Soak the onion in cold water for a few minutes to soften.
- Firm chickpeas make the salad more attractive.
- Olive oil should be prominent in the final flavor.
Possible Substitutions in Brazil
- Canned chickpeas can be used well-drained.
- White onion can replace red if sliced thinly.
Pairing
Dry white wine, sparkling water with lemon, or cold tea without sugar. Content intended for those over 18 years old. Drink responsibly.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
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