Chickpea Salad with Salt Cod- Salada de Grao de Bico com Bacalhau

By amaliana

Portuguese Homestyle Cooking- Ana Patuleia Martins
Accompanied with a simple green salad, olives,crusty bread, and vinho verde, this dish makes a no-fuss meal. When I am in a hurry or if I get a sudden impulse for this dish, I will use canned chickpeas and canned oil-packed tuna fish. I pile this on a bed of lettuce and lunch is ready.

Ingredients

• 1/2 pound dry chickpeas, soaked at least 15 hours in 3 1/2 cups water
• 2 quarts water as needed
• 1 / 2 pound dry salt cod, soaked in several changes of cold water16 to 24 hours, refrigerated
• 1 small sweet onion, finely chopped(about 1/4 cup)
• 1 large clove garlic, finely chopped
• 3 tablespoons olive oil
• 1 tablespoons cider vinegar
• 1 1/2 tablespoons finely chopped parsley or cilantro
• 1 teaspoon coarse salt or to taste
• 2 hard-boiled eggs, chopped or cut in wedges for garnish
• 1/2 teaspoon paprika

Preparation

Step 1

1. Drain the chickpeas and rinse. Place in a 3-quart saucepan with enough water to cover by 2 inches, about 4 cups. Cover and Bring to a boil over medium-high heat. Reduce the heat and simmer until very tender, but not mushy, about 1 1/2 hours. Drain and set aside.
2. Remove the fish from the soaking water and rinse. In a medium pot bring the remaining 4 cups of water to a boil. Turn off the heat and add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is cool enough to handle.
3. Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic.
4. In a small bowl, whisk the oil with the vinegar. Stir in the parsley and with salt, if needed. Pour the dressing over the chickpeas and toss gently.
5. Garnish with the eggs and a sprinkling of paprika. This dish can be served hot,cold, or at room temperature, as a light meal or on the side with fish.