By Eddy − On Tuesday, November 24, 2015, 8 years ago in Salad Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 14908

Portuguese Cod & Chickpea Salad Recipe


How to make Portuguese Salt cod, chickpea and egg salad.
Portuguese Cod & Chickpea Salad Recipe


Preparation time 20 min
Cooking Time 25 min
Ready In 45 min
Level of DifficultyEasy
Servings4

Ingredients

750 g piece salt cod (bacalhau)750 g potatoes, peeled125 ml (½ cup) extra-virgin olive oil4 cloves of garlic, thinly sliced2 x 400 g canned chickpeas, drained and rinsed1 small red onion, halved and very finely sliced60 ml (¼ cup) sherry vinegar, or to taste4 hard boiled eggs, peeled and cut into wedges(½ cup) pitted black oliveswatercress, chopped coriander and sweet paprika, to serve
750 g piece salt cod (bacalhau)750 g potatoes, peeled125 ml (½ cup) extra-virgin olive oil4 cloves of garlic, thinly sliced2 x 400 g canned chickpeas, drained and rinsed1 small red onion, halved and very finely sliced60 ml (¼ cup) sherry vinegar, or to taste4 hard boiled eggs, peeled and cut into wedges(½ cup) pitted black oliveswatercress, chopped coriander and sweet paprika, to serve
Get Portuguese ingredients

Instructions

Place the salt cod in a large container of water. Refrigerate for 24 hours, changing the water 3 or 4 times. Drain well then place in a saucepan with enough cold water to cover. Bring to a simmer then cook over medium-low heat for 25 minutes or until the fish flakes easily with a fork. Drain well then cool. Remove the skin and bones then use your hands to coarsely flake the fish. Meanwhile cook the potatoes in boiling salted water for 15 minutes or until tender then drain well. Cool then cut into thick slices.

Heat the oil in a small, heavy-based frying pan over medium. Add the garlic then cook for 3 minutes or until light golden. Remove the garlic to a large bowl with a slotted spoon; reserve the oil and cool. Add the chickpeas, potatoes, onion and cod to the garlic in the bowl, season with freshly ground black pepper to taste and toss to combine. Whisk the reserved oil and vinegar together in a bowl then pour over the chickpea mixture. Transfer to a serving bowl then scatter over the eggs and olives, and some watercress, coriander and paprika to taste, then serve.

 

Recipe & Photo Credit: China Squirrel, sbs.com.au

You might also like:

Portuguese Crab Salad Recipe
Portuguese Crab Salad Recipe

How to make Portuguese crab salad (Salada de Caranguejo).

Level of DifficultyVery Easy
Servings4
Portuguese Simple Salad Recipe
Portuguese Simple Salad Recipe

This Portuguese simple salad (salada simples) recipe makes a refreshing tasty salad that sides with almost anything.

Level of DifficultyVery Easy
Servings6
Portuguese Style Salad Recipe
Portuguese Style Salad Recipe

How to make Portuguese style salad (Salada Portuguesa).

Level of DifficultyVery Easy
Servings4

There are no comments for this recipe.
captcha

You might also like:

Tomatoes freeze very well, so if you have a large quantity of tomatoes from your garden, this article is for you.
The first thing that comes to mind when thinking of olives is a little bowl on a bar counter or ordering a small bowl to go with your dinner in a restaurant. They are very popular on buffets because of their...
Michael Santos from Just Cook With Michael Santos, shows you step by step how to make the popular Portuguese cod fritters on this video.
Steve Cha (aka Rockstar Eater) tries Portuguese food for the first time, at Natas Pastries in Sherman Oaks (Los Angeles, California).
The difference between chouriço and linguiça, the most beloved Portuguese sausages, both of which play significant roles in traditional Portuguese dishes.
On this video, tia Maria shows you how to make Portuguese bifanas. This savory pork sandwich with sauteed onions on a crusty papo seco (Portuguese roll) will melt in your mouth.