Chickpea salad with cod, easy and tasty for Easter

Chickpea salad with cod, easy and tasty for Easter

Do you want practicality in everyday life and also for the special menu of Easter?! Then you’re in the right place, because this recipe for chickpea salad with cod is super light and perfectly meets the needs of an Easter lunch. That is, it produces a generous amount of portions and does not take red meat!

In addition to being tasty, this recipe is simple to make and it’s a lot nutritious. That’s because it contains cod, which ensures low fat content and is a good source of calcium! Chickpea is also beneficial for the body. Known as the “grain of happiness”, its regular consumption is associated with the production of serotonin, the hormone of well-being.

In this way, the most complicated part of the recipe is having to wait for the 12 hours needed to prepare the chickpeas. After this patience exercise, enjoy! You can serve this delicious chickpea and cod salad accompanied by white rice, potatoes au gratin and, if you like, another type of fish!

Chickpea salad recipe with cod

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Preparation time: 30min (+12h of rest) (+1h of refrigerator)

Performance: 5 portions

Difficulty level: average

Ingredients:

  • 1 pack of chickpeas (500g)
  • 2 grated onions
  • 4 tablespoons of chopped parsley
  • Juice of 2 lemons
  • 1/2 cup olive oil (tea)
  • 2 cups desalted and chopped cod (tea)
  • Salt and freshly ground pepper to taste

Method of preparation:

  1. In a bowl, soak the chickpeas in plenty of water for 12 hours.
  2. Cook the chickpeas in the pressure cooker over medium heat with the bay leaf and enough water to cover for 15 minutes from when they start to sizzle or until soft.
  3. Drain, wait for it to cool down and mix with the onion, parsley, lemon juice, olive oil, cod and season with salt and pepper.
  4. Refrigerate for 1 hour before serving.

Source: Terra

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