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    Chickpea and Codfish Salad

    Chickpea and codfish salad recipe.

    En Español Recipe ↆ

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

    Chickpea and codfish salad.
    Chickpea and codfish salad.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Chickpeas in Dominican Cooking
    3. About this recipe
    4. Video
    5. Recipe

    Why we ❤️ it

    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.

    Chickpeas.
    Bacalao and chickpea salad.

    Chickpea and codfish salad.

    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!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Keep screen on while cooking

    [Recipe + Video] Chickpea and Codfish Salad

    By: Clara Gonzalez
    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.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 12 hrs 15 mins
    Cook Time 15 mins
    Total Time 12 hrs 30 mins
    Course Dinner, Lunch
    Cuisine Fusion
    Servings 6 servings
    Calories 467 kcal

    Ingredients

    • 1 pound bacalao (salted codfish) [0.45 kg]
    • 6 cups dry chickpeas, , boiled soft
    • ⅓ cup olive oil
    • 1 cup rice vinegar
    • 1 large red onion, , cut into thin strips
    • ¼ cup minced parsley
    • 2 bell pepper, , cut into small cubes
    • 1 teaspoon salt, (or more, to taste)
    • ¼ teaspoon pepper (freshly-cracked, or ground), (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.

    Nutrition

    Calories: 467kcalCarbohydrates: 49gProtein: 28gFat: 16gSaturated Fat: 2gCholesterol: 32mgSodium: 448mgPotassium: 927mgFiber: 13gSugar: 10gVitamin A: 1335IUVitamin C: 56.2mgCalcium: 114mgIron: 5.5mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR bacalao salad recipe, codfish salad, codfish salad recipe, ensalada de bacalao recipe
    More recipes with: bacalao, chickpeas, fish, seafood

    Published Aug 6, 2012, revised Jan 31, 2023

    More Dominican Main Dishes for Every Occasion

    • Molondrones Guisados (Dominican Stewed Okra)
    • Liver and Onions Recipe (Higado Encebollado)
    • Locrio de Salami (Rice and Dominican Salami)
    • Moro-Locrio (Rice with Black Beans and Pork)
    Edited: Jan 31, 2023 | Publish: Aug 6, 2012

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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