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    Home » Recipes » Salads

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    Ensalada de Bacalao (Chickpea and Codfish Salad)

    Chickpea and codfish salad recipe.

    En Español Recipe ↆ

    If you're looking for a great ensalada de bacalao, I got one for you. Whether served as a salad or a cold dish, this filling and satisfying chickpea and codfish salad is a fantastic summer dish with ingredients and flavors we love, and that can be served for Lent and Easter.

    Chickpea and codfish salad.
    Chickpea and codfish salad.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Variations
    3. Service suggestions
    4. Top tips
    5. About this recipe
    6. Video
    7. Recipe

    Why we ❤️ it

    For us Dominicans, bacalao (codfish) is a Lenten (Cuaresma) and Easter staple, but we enjoy it throughout the year, and there are a few lunch and dinner bacalao recipes most of us love.

    This ensalada de bacalao is a dish that I am going to put in our recipe rotation any time of the year. It is flavorful, light, easy to make, and perfect as a main dish, salad and even a whole meal.

    Variations

    This is a dish that you can adapt to your taste. You may want to add some diced avocado to it, or perhaps some chopped black olives, or diced tomatoes.

    If you want to make it into a lighter salad, toss in some chopped iceberg lettuce.

    If you do not have salted cod, you can make this salad with drained tuna or canned salmon. I have tried both and loved them.

    Chickpeas.
    Bacalao and chickpea salad.

    Chickpea and codfish salad.

    Service suggestions

    I would absolutely add some slices of avocado on the side if I am serving it as a main dish.

    Some berenjenas fritas (fried eggplants), or berenjenas asadas (roasted eggplants) would make a great main dish, and very Lent-friendly. Some arroz blanco (white rice) and habichuelas guisadas (stewed beans) can go great with this dish, or serve alongside some guineítos en escabeche.

    But if you want to serve it as a salad, I'd suggest you don't add a meat/fish dish, as the salad already has meat.

    Top tips

    • The recipe serves four portions as a main dish. If you would like to serve as salad cut the ingredients by half.
    • You can cut the time boiling the bacalao by using a pressure cooker or Instant Pot.

    About this recipe

    As a child, I don't remember chickpeas commonly being consumed in our home, except in the occasional cocido. 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.

    However, this dish would not feel out of place on the Dominican table, even if it's not a traditional dish. It takes inspiration from our cuisine, and uses ingredients we can find anywhere in the Dominican Republic.

    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!

    Ensalada de bacalao (codfish salad).
    Keep screen on while cooking

    Ensalada de Bacalao [Recipe + Video] Chickpea and Codfish Salad

    By: Clara Gonzalez
    Learn how to make my favorite ensalada de bacalao, a flavorful, filling chickpea and codfish salad that can also make a great light summer main dish.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 12 hours hrs 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 12 hours hrs 30 minutes 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 extra virgin olive oil
    • 1 cucharada apple 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 codfish

    • Rinsing bacalao.
      Rinse the codfish with running water to eliminate as much salt as possible.
      Soak the codfish in plenty of water for an hour, then discard the water. Remove from the water and rinse under running water again.

    Boiling bacalao

    • Boiling bacalao.
      Boil the codfish in plenty of fresh water until it is tender and starts to flake off.
      Remove from the water and cool down to room temperature.

    Shred bacalao

    • Shredding bacalao.
      Once cooled, shred into small pieces and clean out of bones, cartilage, and scales.

    Mix salad

    • Mixing salad.
      Mix the codfish, chickpeas, oil, vinegar, onions, parsley, and bell pepper.
      Season with salt and pepper to taste, and serve chilled, or 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

    By Tia Clara - Published Aug 6, 2012, revised May 26, 2023

    More Great Dominican Salads we Love

    • Cabbage and carrot salad.
      Cabbage and Carrot Slaw (Ensalada de Repollo y Zanahoria)
    • Stewed cabbage (repollo guisado).
      Repollo Guisado (Stewed Cabbage)
    • Ensalada verde or Dominican cabbage and beet salad.
      Ensalada Verde (Dominican Salad)
    • Ensalada de Coditos (Pasta Salad: Mayo, Tuna, Ham, or Vegan)

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