Cod and Chickpea Salad
A refreshing and light salad made with desalted cod, chickpeas, fresh tomatoes, and red onion, seasoned with lemon juice and extra virgin olive oil. A nutritious and healthy Mediterranean dish.
🛒 Ingredients
4 servings
- 14 oz desalted and flaked cod
- 1½ cups cooked chickpeas
- 2 ripe tomatoes, diced
- 1 red onion, thinly sliced
- Juice of 1 lemon
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- Fresh or dried herbs to taste (basil, chives, thyme, oregano)
- Ground black pepper to taste
- Salt to taste
- Black olives (optional)
- Hard-boiled egg slices for garnish (optional)
Watch the original video
Watch on TikTokDirections
- 1
If using salt cod, desalt it in cold water for 24 to 48 hours, changing the water regularly.
- 2
Cook the cod in hot water for 5 minutes without letting it boil vigorously. Drain and flake into medium-sized pieces.
- 3
For dried chickpeas, soak for 8 hours and cook until tender. If using canned, rinse well with cold water.
- 4
Thinly slice the red onion. Optionally, sauté it lightly in olive oil to mellow the flavor.
- 5
In a large salad bowl, combine the flaked cod, chickpeas, diced tomatoes, red onion, and fresh herbs.
- 6
Drizzle with lemon juice and extra virgin olive oil. Toss all ingredients well.
- 7
Adjust seasoning with salt and pepper as needed. If desired, garnish with black olives and hard-boiled egg slices.
💡 Chef's Tip
The salad can be prepared in advance and kept in the refrigerator for a few hours, allowing the flavors to meld. Use a premium quality olive oil for an authentic result. It can serve as a side dish or a light main course.
