Salada de Bacalhau e Grão Recipe

Ingredients

• 1 garlic clove (– pressed)
• 2 tbsp red or white wine vinegar
• 4 tbsp extra virgin olive oil
• Salt and pepper (– to taste)
• 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. 1

   Soak the salted cod in cold water for 24 hours (remember to change the water several times to remove the excess salt).

2. 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. 3

   In a serving bowl, combine the flaked cod, chickpeas, parsley, and red onion.

4. 4

   To prepare the vinaigrette, place all the ingredients in a small jar, close the lid tightly, and shake until thoroughly combined.

5. 5

   Pour the vinaigrette over the salad and mix gently until evenly coated.

6. 6

   Serve chilled or at room temperature.