Authentic Portuguese Cod and Chickpea Salad Recipe
You will love this Authentic Portuguese Cod and Chickpea Salad Recipe
Stop searching because you just found the ultimate Portuguese cod and chickpea salad. As an experienced home cook, I guarantee this authentic salada de bacalhau delivers bold, vibrant flavors straight from Portugal. If you need a reliable and appetizing cod and chickpea recipe that actually works, this crowd-pleasing classic is exactly what you have been looking for.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Soak the cod in cold water for 2 to 3 days depending on the thickness of the pieces, changing the water twice a day, and on the last day add the chick peas to the water to soak overnight.
- Boil the chick peas in fresh water with a little salt, the peeled onion, and bay leaves.
- Take off the heat when the chick peas are cooked, which takes about 45 minutes, ensuring they are soft while keeping their shape.
- Boil the cod for about 5 minutes so the middle remains practically raw using the same water as the chick peas, then put aside.
- Make the dressing in a pestle and mortar by smashing the garlic cloves with some sea salt, adding the cumin seeds to crush, and then stirring in the olive oil and sherry vinegar.
- Shred the cod into small bite-sized pieces and mix thoroughly with the drained chick peas, chopped red pepper, and roughly chopped parsley.
- Toss everything together in the dressing until well mixed and serve immediately.
Recipe Tips
- When preparing the salted cod, make sure to soak it in water for at least 24 hours, changing the water every 8 hours. This will help to remove excess salt and ensure the cod is tender and flavorful.
- For a more robust flavor, roast the red peppers before adding them to the salad. This can be done by placing them under a broiler or on a grill until the skins are charred and blistered, then peeling them before chopping.
- A common mistake is using dried cumin instead of toasted cumin seeds. Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes, to enhance their flavor and aroma before adding them to the salad.
Adapted from a Recipe by: pasto.wordpress.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
What can I substitute for salted cod if I can't find it?
If you can't find salted cod, you can substitute it with fresh cod or another firm white fish. Just be sure to cook it thoroughly, as it won't require the same soaking process as salted cod.
How should I store leftover cod and chickpea salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best consumed fresh, but it can be enjoyed cold from the fridge.
What should I do if my chickpeas are too mushy after boiling?
To prevent mushy chickpeas, make sure to watch the cooking time closely. If they do become too soft, you can try adding a few more vegetables to the salad for texture, or use them in a different dish like hummus.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the saltiness of the cod and the earthiness of the chickpeas beautifully.
General: Sauvignon Blanc - Its crisp acidity and citrus notes enhance the flavors of the salad and balance the richness of the cod.
Beer
Portuguese: Super Bock - This lager offers a light and crisp taste that pairs well with the hearty ingredients of the salad.
General: Pilsner - A classic Pilsner's clean, refreshing profile works well to cleanse the palate between bites.
Other Beverages
Coffee: A medium roast coffee can provide a nice contrast to the flavors in the dish, especially if enjoyed after the meal.
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