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.