Cod salad, with chickpeas, from scratch or with leftovers

Cod salad, with chickpeas, can also be made with cod leftovers. practical, economical

COD SALAD, with chickpeas, use cod pieces or leftovers

By Manu Boffino, from Bake and Gourmet Cakesite of recipes, menus and shopping lists, partner of TERRA Degusta

• Save time and convenience. Access the shopping list for free of this recipe and assemble meal menu.
• Time: 50 minutes + the time to desalinate the cod (use leftovers or desalted cod to be more practical)
• Portion: 2 people
• Tools: 1 cutting board, 1 sieve, 1 pan, 1 bowl, 1 juicer (optional)
• Equipment: conventional

INGREDIENTS: (click for shopping list, free)

Cod Salad With Chickpeas:

• 300 g cooked cod or leftover cod
• 250 g of pre-cooked chickpeas or canned chickpeas.
• 1 cup extra virgin olive oil (tea)
• 1 a. tomato, seeded, diced
• 1 a. onion, cut into rings or half-moons
• 1 a. chilli, seedless
• 4 a. pitted black or pitted green olives, sliced ​​(optional)
• 1 teaspoon of vinegar
• salt
• pepper
• paprika

To decorate:

• 1 hard-boiled egg and chopped
• vinegar
• chopped parsley
• pink pepper (optional)

To accompany (optional):

• green leaves of your choice (optional)
• olive oil (optional)
• salt (optional)
• pepper (optional)

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe.
2. Drain the chickpeas in a colander and rinse them in cold water to remove any residue. Option: remove the skin from the chickpeas, the salad will be more beautiful.
3. Wash, peel the onion and cut it into slices or half-moons.
4. Wash the bell pepper, discard the seeds and prick.
5. Wash the tomato, cut it into quarters, remove the seeds and cut the quarters into cubes.
6. Stone the olives (optional), if purchased pitted and cut into thin slices.
7. Divide the cooked cod into large chips.
8. Put the egg(s) in a pan, cover with cold water and add a little vinegar. Bring to high heat and when it boils, lower the heat and cook for 8-10 minutes. Drain and put in cold water to stop the cooking process and cool.
9. Wash, dry and chop the trailing parsley and reserve on a paper towel.
10. If you have chosen to serve green salad, wash the leaves and place them in a sodium hypochlorite solution.

PREPARATION:

Onions – Cod Salad With Chickpeas

1. In a frying pan, heat the oil and fry the onions and chilli pepper without browning them.
2. Season with vinegar, salt, pepper and paprika.
3. Turn off the heat and set aside.

Cod Salad With Chickpeas:

1. Put the cod chips, chickpeas, tomato cubes and sliced ​​olives (optional) in a bowl.
2. Add the sauteed onions and pepper, drizzle the salad with ⅔ of the amount of extra virgin olive oil and mix well.
3. Peel the egg and chop it coarsely.

Green salad (optional), to accompany:

1. Drain the leaves from the hypochlorite solution.
2. Wash in plenty of running water and dry with a vegetable spinner or paper towel.
3. Put in a salad bowl and season with olive oil, salt and pepper.

FINISHING AND ASSEMBLY:

1. Arrange the chickpea salad on a serving plate or, if you prefer, divide it into plates.
2. Spread the chopped egg on top.
3. Decorate with the chopped parsley and drizzle with the remaining olive oil.
4. Finish with pink pepper (optional).
5. Serve the green salad (optional) on the side.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.