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Salada de Bacalhau e Grão

Salada de Bacalhau e Grão

Salada de Bacalhau e Grão aka Salted Cod and Chickpea Salad, a taste of Portugal!

Course Salad
Cuisine Portuguese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara



  • 1 garlic clove pressed
  • 2 tbsp red or white wine vinegar
  • 4 tbsp extra virgin olive oil
  • Salt and Pepper to taste


  • 450 gms – 1 lb. salted cod
  • 450 gms – 1 lb. chickpeas cooked or canned
  • 1 tbsp parsley chopped
  • 3 tbsp red onion finely chopped


  1. Start by soaking the salted cod for 24 hours in cold water (remember to change the water frequently to get rid of the salt).
  2. The next day, clean the fish by removing the skin and bones (when present) and boil it in hot water for 10 to 15 minutes (or until cooked through).  Drain it well and cut it into small pieces/flakes.
  3. In a serving bowl, mix together the pieces of salted cod, the chickpeas, parsley and red onion.
  4. To prepare the vinaigrette, put all the ingredients in a little jar, close the lid tightly and shake it until well combined.
  5. Pour it over the salad and mix well.
  6. Serve cold or at room temperature.