Chickpea and Codfish Salad

Whether served as a salad or as a cold dish, this filling and satisfying Chickpea and Codfish Salad is a fantastic summer dish.

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While the Lenten season may have long passed by now, this is a dish that I am going to put in our recipe rotation for that time of the year. To us Dominicans, bacalao (codfish) is a Lenten staple.

Chickpeas in Dominican Cooking

As a child, I don't remember chickpeas commonly being consumed in our home, except for in the occasional stew. I think it has something to do with chickpeas not being as well adapted to the climate and soil of the Dominican Republic as other types of beans and legumes, and having to be imported.

About this recipe

An 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 it is just a matter of mixing everything together and serving.

And if you have leftovers, they can be served the following day without problems. It is this flexibility that makes it a great salad choice for me.

Buen provecho!

Chickpea and Codfish Salad Recipe

Chickpea and Codfish Salad - Recipe & Video: Whether served as a salad, or as a cold dish, this filling and satisfying salad is a fantastic summer dish.

Portions: 6 servings

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Fusion

Description: bacalao salad recipe, codfish salad, codfish salad recipe, ensalada de bacalao recipe

Prep Time: 12 hours 15 minutes

Cook Time: 15 minutes

Total Time: 12 hours 30 minutes

Calories: 467kcal

Recipe Author: Clara Gonzalez

Ingredients

• 1 lb [0.45 kg] of salted dry codfish
• 6 cups of dry chickpeas, , boiled soft
• ⅓ cup of olive oil
• 1 cup of rice vinegar
• 1 large onion, , cut into thin strips
• ¼ cup of chopped parsley
• 2 bell peppers, , cut into small cubes
• 1 teaspoon of salt, (or more, to taste)
• ¼ teaspoon of pepper, (or more, to taste)

Instructions

• Soak the codfish in plenty of water for an hour.
• Remove from the water and rinse under running water.
• Boil the codfish in plenty of fresh water until it is tender.
• Remove from the water and cool down to room temperature.
• Shred into small pieces.
• Mix the codfish, chickpeas, oil, vinegar, onions, parsley and bell pepper.
• Season with salt and pepper to taste and let it rest in the fridge overnight.

Tips and Notes

Serving size is meant as a main dish, if you would like to serve as salad cut the ingredients by half.

See video at the top of the post

Nutrition

Calories: 467kcal | Carbohydrates: 49g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 448mg | Potassium: 927mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1335IU | Vitamin C: 56.2mg | Calcium: 114mg | Iron: 5.5mg