Grão-de-Bico com Bacalhau e Ovo (Chickpea and Salt Cod Salad)
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Ingredients
- 300 g salt cod fillet (soaked overnight)
- 400 g tinned chickpeas, drained
- 3 large eggs, hard-boiled and peeled
- 1 red onion, finely sliced
- 2 tbsp flat-leaf parsley, chopped
- 4 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 34.2 g
- Carbohydrate
- 19.5 g
- of which sugars
- 3.3 g
- Fat
- 21.7 g
- of which saturates
- 3.9 g
- Fibre
- 6.7 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and poach gently in a pan of water for 8-10 minutes until it flakes easily. Drain and flake, discarding any skin and bone.
- 2
Put the chickpeas, flaked salt cod and red onion in a bowl.
- 3
Quarter the hard-boiled eggs and add to the bowl.
- 4
Drizzle with the olive oil, scatter with parsley and toss gently.
- 5
Season with black pepper and serve warm or at room temperature with bread.
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