Chickpea and cod salad: easy and delicious recipe for Easter

Chickpea and cod salad: easy and delicious recipe for Easter

Or practicality in everyday life and also for the special menu of Easter? So you are in the right place, because this chickpea with cod salad recipe is super light and perfectly satisfies the needs of Easter lunch. That is, it produces a generous of portions and does not bring red meat!




In addition to being tasty, this recipe is simple to make and it is a lot nutritious. This is because it contains COD, which guarantees a low -fat content and is a good source of calcium! Chickpeas are also benefits for the body. Known as “wheat of happiness”, its regular consumption is associated with the production of serotonin, wellness hormone.

Therefore, the most complicated part of the recipe is having to wait 12 hours needed to prepare chickpeas. After this exercise of patience, have fun! You can serve this delicious chicco with cod accompanied by white rice, grateful bibs and if you want, another type of fish!

https://www.youtube.com/watch?v=_f-vnq8qlqk

Chickpea salad with cod

Time: 30 minutes (+12h rest) (+1h refrigerator)

Performance: 5 portions

Difficulty: average

Ingredients:

  • 1 pack of chickpeas (500 g)
  • 2 grated onions
  • 4 tablespoons of chopped parsley
  • 2 Lemonger juice
  • 1/2 cup of olive oil
  • 2 cups of desalted and grated cod
  • Salt and pepper ground in time for the taste

Preparation:

  1. In a bowl, dip the chickpeas in a lot of water for 12 hours.
  2. Cook the chickpeas in the pressure cooker over medium heat with the bay leaf and the water enough to cover for 15 minutes after starting to creak or until it is soft.
  3. Drain, wait for it to cool down and mix with 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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