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.

– 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)


Step 1:

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.

Step 2:

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.

Step 3:

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

Step 4:

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.

Stay connected!!!