Best Portuguese Chickpea And Cod Salad Recipes

Portuguese Chickpea and Cod Salad image

Provided by daisygrl64

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (540 ml) can chickpeas (in its water)
1 lb boneless cod (soaked in cold water overnight)
1 egg, chopped
2 green onions, thinly sliced
2 tomatoes, seeded and chopped into bite size pieces
2 tablespoons chopped parsley
2 tablespoons white wine
1 tablespoon white vinegar
5 tablespoons olive oil
salt and pepper

Steps:

place the cod and egg in a pot of water.
boil for about 10 minutes.
remove from pot and let cool.
in the meantime boil chickpeas in its water for about 20 minutes (drain when done).
once cod has cooled flake it.
peel and chop the egg.
place the cod, chickpeas, egg and onion in a salad bowl.
mix the dressing ingredients and pour over cod and chickpea.
Enjoy.
Better served cold.

Nutrition Facts : Calories 443.3, Fat 20.6, SaturatedFat 3.1, Cholesterol 101.6, Sodium 491.8, Carbohydrate 34.2, Fiber 7, Sugar 2, Protein 29.2

Bacalhau (Salt Cod) With Chickpeas image

Provided by Chef Kate

Categories Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Steps:

Prepare Bacalhau.
Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
Drain the fish, rinse well and place in a saucepan with enough water to cover.
Bring to a boil.
Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
Lower the heat and simmer for 20 minutes.
Drain and let cool.
Remove any skin and bones and separate the fish into coarse flakes.
Prepare the stew.
In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
Stir in the Bacalhau and heat for two minutes.
Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
Serve garnished with the hard boiled eggs and olives.