SALT COD AND CHICKPEA SALAD
(Salada de Bacalhau com Grao)
Complements of Tia Maria's Blog
Serves 4-6
Ingredients:
1 or 2 cans of cooked chick peas (drained and rinsed)
1 pound of cooked salt cod (flaked)
1 large onion (sliced)
3 cloves garlic (finely minced)
6 hard boiled eggs (chopped)
1/2 cup olive oil
3 tablespoons chopped parsley
salt and pepper to taste
2 tablespoons wine vinegar to taste (optional)
olives for garnish
Method
Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.
Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.
In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.
Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.
Garnish with the parsley (and olives, if desired).
*Just a note: I covered the salted cod in water and brought to a boil for 5-6 minutes until the cod fell apart easily. I drained it, let it cool and flaked it apart with 2 forks.
