Have you ever thought what the exact definition of “salad” is?
Salads are the most versatile of foods. Practically any cold (?) dish with a raw ingredient seem to qualify for the title. It is this flexibility that makes it the best part of meals for me. Or, like in this case, it makes it the whole meal.
As a child I don’t remember that chickpeas were commonly consumed in our home, except for the occasional stew. I think it has something to do with chickpeas not being as well adapted the climate and soil of the Dominican Rep. as other types of beans and legumes.
As of lately chickpeas have turned into one of my favorite ingredients, and this salad is my to go salad to go with a fancy meal, or to serve as a main dish on those hot summer days when one has to escape cooking duty and has an appetite for something light.
Another advantage of this chickpea and codfish salad is that the part that is cooked (boiling the chickpeas and codfish) has to be done the previous night, when the temperature is lower. The next day is just a matter of mixing everything together and serving. And if you have leftovers, they can be served the following day without problems.
Whether served as a salad, or as a cold dish, this chickpea and codfish salad is light and filling.
- 6 cups of dry chickpeas, boiled soft
- 1 lb of salted dry codfish
- 2 bell peppers, cut into small cubes
- 1 large onion, cut into thin strips
- 1 cup of rice vinegar
- 1/3 cup of olive oil
- 1/4 cup of chopped parsley
- Soak the codfish for an hour in abundant water.
- Remove from the water and rinse in running water.
- Boil the codfish in abundant fresh water until it is tender.
- Remove from the water and cool to room temperature.
- Shred into small pieces.
- Mix the codfish, oil, vinegar, onions, parsley and bell pepper.
- Add a teaspoon of pepper and marinate all night.
- To assemble mix the codfish mix and the chickpeas. Season with salt to taste.
Serving size is meant as a main dish, if you would like to serve as salad cut the ingredients to half.