Best Portuguese Chickpea Salad Recipes

PORTUGUESE CHICKPEA AND COD SALAD

Portuguese Chickpea and Cod Salad image

A Portuguese lovely, refreshing and very easy salad to put together. I got it from one of my Portuguese cookbooks. Enjoy

Provided by daisygrl64

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

PORTUGUESE CHICKPEA SALAD

Portuguese Chickpea Salad image

This is a recipe I made for my birthday bash to satisfy some vegetarians. It turned out Fantastically! I got the recipe from Fatfree.com. The person who posted it there got it from "365 Ways to Cook Vegetarian". Since I don't eat raw tomatoes, I made a small tweak to the recipe. My guests never missed the fresh tomatoes.

Provided by Ambrosia for Guen

Categories Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 head garlic, papery outside husks removed
2 (15 ounce) cans chickpeas, drained
1 tablespoon fresh basil, chopped
2 tablespoons balsamic vinegar
1/4 cup sun-dried tomato packed in oil, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

Steps:

First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool.
While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

Nutrition Facts : Calories 195.2, Fat 2.4, SaturatedFat 0.3, Sodium 826, Carbohydrate 36.7, Fiber 6.8, Sugar 0.1, Protein 8

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