Ensalada de Bacalao [Video-Recipe ] Chickpea and Codfish Salad
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.
Servings 6 servings
Calories 467kcal
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
1. Soak codfish
- 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.
2. 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.
3. Shred bacalao
- Once cooled, shred into small pieces and clean out of bones, cartilage, and scales.
4. Mix 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.
Video
Notes
Serving size is meant as a main dish, if you would like to serve as salad cut the ingredients by half.
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
