Salt Cod and Chickpea Salad, also known as “Bacalhau com Grão de Bico”, is a traditional Portuguese dish that combines the rich, salty taste of cod with the earthiness of chickpeas. This dish is surprisingly simple to prepare with a bit of thoughtful planning.
Bacalhau is codfish cured by dry-salting, a centuries-old preservation method. Associated primarily with Portuguese cuisine, it also appears in Spain (bacalao), southern France (morue salée), and Italy (baccalà and stoccafisso).
Serves: 4 | Time: 1 hr 10 min
Ingredients
- 1 lb (450 g) salt cod
- 1 can, 14 oz (400 g) chickpeas, drained and rinsed
- 2 Tbsp olive oil, for sautéing
- 1/4 cup (25 g) red onion, finely chopped
- 1/2 medium red bell pepper, sliced
- 1/2 medium green bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (15 g) fresh parsley, chopped
- 1 cup (220 g) hearts of palm, sliced into rounds
- 2 hard-boiled eggs, sliced into wedges, for garnish
- Salt and black pepper to taste
Preparation
Desalt the cod. Place the salt cod in a large bowl and cover with cold water. Nowadays most supermarkets sell desalted cod, but it is safer to soak them for 24 hours, changing the water 2–3 times a day. To check doneness, simmer a small piece in water for 10 minutes, let it cool, and taste — it should be mildly saline. Keep in mind that pan-frying or roasting concentrates residual salt, so adjust accordingly.
Cook the cod. Bring a saucepan of water to a boil, then reduce to a light simmer. Add the desalted cod and cook for about 20 minutes, or until it flakes easily. Remove and let it drain and cool in a sieve or colander.
Sauté the vegetables. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onion, bell peppers, and garlic. Sauté until the onions and peppers begin to soften, about 3–5 minutes. Remove from the pan and set aside.
Warm the chickpeas. Add the chickpeas to the same saucepan and swirl them in the remaining olive oil for a minute or two. Check for doneness and remove from heat.
Shred the cod. Once the cod is cool enough to handle, shred it with your fingers and check carefully for any small bones. Place it in a large bowl, then add the chickpeas and sautéed bell peppers and onion.
Make the dressing. In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, and chopped parsley.
Dress and marinate. Pour the dressing over the salad and gently toss until everything is well coated. Season with salt and black pepper, keeping in mind the cod is already salty. Refrigerate for at least 15 minutes to let the flavors come together.
Garnish and serve. Before serving, give the salad a final toss. Arrange the hearts of palm and hard-boiled egg wedges on top. Serve slightly chilled as an appetizer or a light main course.
Notes
Desalting: Soaking time depends on the thickness of the cut and how dry the cod is. Thicker pieces may need the full 48 hours. In Portugal, supermarkets often sell bacalhau demolhado (pre-soaked), which is a convenient shortcut.
Hearts of palm: Canned hearts of palm work well here. Drain and pat it dry before slicing.
Make ahead: The salad keeps well in the refrigerator for a day. The flavors continue to develop overnight.
