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Bowl of Salada de Bacalhau e Grão with salted cod, chickpeas, red onion, and parsley served on a blue table.

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.

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

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

  1. Soak the salted cod in cold water for 24 hours (remember to change the water several times to remove the excess salt).
  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.
  3. In a serving bowl, combine the flaked cod, chickpeas, parsley, and red onion.
  4. To prepare the vinaigrette, place all the ingredients in a small jar, close the lid tightly, and shake until thoroughly combined.
  5. Pour the vinaigrette over the salad and mix gently until evenly coated.
  6. Serve chilled or at room temperature.