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.
Course Dinner, Lunch
Cuisine Fusion
Keyword 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
Servings 6 servings
Calories 467kcal
Author Clara Gonzalez


  • 1 lb [0.45 kg] of salted dry codfish
  • 6 cups of dry chickpeas , boiled soft
  • 1/3 cup of olive oil
  • 1 cup of rice vinegar
  • 1 large onion , cut into thin strips
  • 1/4 cup of chopped parsley
  • 2 bell peppers , cut into small cubes
  • 1 teaspoon of salt (or more, to taste)
  • 1/4 teaspoon of pepper (or more, to taste)


  • 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.



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


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