This light, make-ahead Salada de Bacalhau e Grão offers a refreshing way to use salted cod in a balanced, wholesome dish that fits both busy days and relaxed dinners.
I’ve always had a soft spot for Portugal and the fresh, genuine flavours of its cuisine. If you’ve been following the blog for a while, you already know how much I enjoy its food and traditions. I visited only once, many years ago, yet the flavours and atmosphere have stayed with me. Whenever I think back to that trip, I often find myself cooking something Portuguese at home.
I first ate this Salada de Bacalhau e Grão in a tiny restaurant in Évora, a beautiful little town in the region of Alentejo, which is my favourite area in Portugal. The countryside is calm and golden, scattered with cork oaks and gentle hills, and Évora is a gem that deserves to be discovered. It is enclosed within medieval walls and its centre is filled with beautiful ancient buildings, churches, little streets, and sunny squares. It even boasts a small Roman temple! No wonder it is a UNESCO World Heritage Site. But the sight that is forever etched in my mind is a fountain shaped like a globe surrounded by water, a clear reference to the Age of Discovery.
The salad itself is very simple and uses typical Portuguese ingredients such as bacalhau, also known as salted cod, and grão-de-bico (chickpeas). I guess its simplicity is one of the reasons why this is one of my favourite salads, and salted cod is another reason. You can clearly taste every ingredient, and they all complement each other perfectly.
Enjoy it with a glass of Portuguese wine. Bom apetite!
What Makes This Salad a Portuguese Classic
- Combines two traditional Portuguese staples, salted cod and chickpeas, in a simple and authentic way.
- Provides a naturally gluten-free, protein-rich meal that feels both light and satisfying.
- Pairs easily with bread, wine, and other Portuguese classics like roasted peppers or olives.
Key Ingredients for Salada de Bacalhau e Grão
Salted Cod (Bacalhau)
A classic ingredient in Portuguese cooking. Once soaked and cooked, it turns tender and flavourful, adding a savoury depth that defines the salad.
Chickpeas
Offer a mild, nutty taste and creamy texture that balance the saltiness of the cod. They make the dish wholesome and satisfying.
Extra Virgin Olive Oil and Vinegar
Form a simple dressing that brings smoothness and acidity. They bring the ingredients together and enhance the clean, fresh taste of the salad.
Find the complete list with measurements in the recipe card below.
How to Make Salada de Bacalhau e Grão
Step 1: Soak the salted cod in cold water for 24 hours (remember to change the water several times to remove the excess salt).
Step 2: The next day, clean the fish by removing the skin and bones (if present), then boil it in hot water for 10 to 15 minutes (or until fully cooked). Drain well and flake it into small pieces.
Step 3: In a serving bowl, combine the flaked cod, chickpeas, parsley, and red onion.
Step 4: To prepare the vinaigrette, place all the ingredients in a small jar, close the lid tightly, and shake until thoroughly combined.
Step 5: Pour the vinaigrette over the salad and mix gently until evenly coated.
Step 6: Serve chilled or at room temperature.
Frequently Asked Questions
Yes, but the flavour and texture will be different. Salted cod gives the salad its traditional Portuguese taste and firmness, while fresh cod will be milder and softer.
Soak it for about 24 hours, changing the water two or three times. If the fillets are very thick, extend the soaking time slightly to remove the excess salt.
Yes, it keeps well for up to 2 days in the refrigerator. If making it ahead, store the vinaigrette separately and combine everything before serving.
Red wine vinegar adds a deeper flavour, while white wine vinegar gives a lighter, fresher taste. Both are traditional choices for Portuguese salads.
You can include boiled potatoes, roasted peppers, or cherry tomatoes for a colourful and balanced variation. All of these ingredients complement the cod and chickpeas naturally.
Extra Help from the Kitchen
Soak Thoroughly – Change the soaking water at least two or three times during the 24-hour desalting process. This helps remove excess salt while keeping the fish’s natural flavour intact and ensures the cod cooks evenly later.
Use Boneless Fillets – If you can find pre-cleaned salted cod, it will save time and effort. Working with boneless pieces makes flaking the fish easier and gives the salad a smoother texture without worrying about hidden bones.
Cool Before Mixing – Allow the cooked cod to cool slightly before tossing it with the chickpeas and onions. Adding it while hot can cause the fish to break apart and the onions to lose their crunch.
Shake the Vinaigrette Well – Always shake or whisk the dressing until the oil and vinegar combine into a light emulsion. This gives an even coating, so every bite carries the same balanced taste of acidity and richness.
Variations and Twists
Add Potatoes – Incorporate diced boiled potatoes to make the salad more substantial and comforting. They add a heartier texture and blend naturally with the cod and chickpeas.
Mix in Roasted Peppers – Add roasted red peppers for a touch of sweetness and a brighter colour. Their gentle flavour pairs well with the cod and olive oil dressing.
Change the Herbs – Use coriander or mint instead of parsley to shift the flavour balance. Coriander gives a Southern Portuguese note, while mint keeps the salad light and refreshing.
Toss in Cherry Tomatoes for Freshness – Add halved cherry tomatoes to give a mild acidity and vibrant summer flavour. They fit perfectly when the salad is served cold.
Storage and Shelf Life
Store the salad in an airtight glass container in the refrigerator for up to 2 days. If you are preparing it ahead of time, keep the vinaigrette separate and combine it with the salad just before serving to maintain freshness and texture.
Avoid freezing, as both the chickpeas and salted cod lose their firmness once thawed. Cooling the cod completely before storage helps prevent moisture build-up inside the container and keeps the salad tasting fresh.
Try These Light and Flavourful Salads
Salada de Bacalhau e Grão Recipe
This light, make-ahead Salada de Bacalhau e Grão offers a refreshing way to use salted cod in a balanced, wholesome dish that fits both busy days and relaxed dinners.
Ingredients
Vinaigrette
- 1 garlic clove – pressed
- 2 tbsp red or white wine vinegar
- 4 tbsp extra virgin olive oil
- Salt and pepper – to taste
Salad
- 450 g – 1 lb salted cod
- 450 g – 1 lb chickpeas – cooked or canned
- 1 tbsp parsley – chopped
- 3 tbsp red onion – finely chopped
Instructions
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Soak the salted cod in cold water for 24 hours (remember to change the water several times to remove the excess salt).
-
The next day, clean the fish by removing the skin and bones (if present), then boil it in hot water for 10 to 15 minutes (or until fully cooked). Drain well and flake it into small pieces.
-
In a serving bowl, combine the flaked cod, chickpeas, parsley, and red onion.
-
To prepare the vinaigrette, place all the ingredients in a small jar, close the lid tightly, and shake until thoroughly combined.
-
Pour the vinaigrette over the salad and mix gently until evenly coated.
-
Serve chilled or at room temperature.
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