Chickpea salad with cod

Ingredients

• 1.1 lb desalted cod
• 1.1 lb chickpeas (cooked and drained)
• 1/2 onion, sliced (raw or sautéed)
• 2 tomatoes, diced
• Olives (to taste)

Seasoning:

• 1 handful of chopped parsley
• Juice of 1/2 lemon (preferably a Meyer lemon)
• Olive oil
• 1 tablespoon vinegar
• Salt
• Pepper

Preparation

• Cook the cod in boiling water for about 10 minutes. Allow it to cool slightly. Remove the bones and skin, then flake it.
• Place the flaked cod, chickpeas, onion, tomato and olives in a salad bowl. Mix well.
• Season with parsley, lemon juice, olive oil, vinegar, salt and pepper to taste. Mix well.
• Refrigerate until ready to serve. Enjoy your meal!

Observations

Cod: In this recipe, we use 1.1 lb of fresh cod. After boiling it and removing the skin, the quantity was reduced to 0.55 lb.

Can I use another fish? Replace the cod with canned tuna, so the recipe remains healthy and more economical.

Raw or sautéed onion? Since this is a salad, raw onion is best, but there’s nothing to stop you from sautéing it.

Can I use potatoes? Of course. In that case, use equal amounts of potatoes and chickpeas: for this recipe, use 0.55 lb of potatoes and 0.55 lb of chickpeas.

Doesn’t it include hard-boiled egg? You can certainly add some if you like. It can be placed on top as a garnish or crumbled and mixed with the other ingredients.

Cookware

Attributes

Questions

Photos of members who cooked this recipe