Best 2 Bacalhau Chickpea Salad Recipes
Bacalhau chickpea salad is a classic Portuguese dish that combines salty, dried cod with creamy chickpeas. As a national dish, there are many different recipes, often varying from region to region. Whether you prefer yours simple or complex, this delicious salad is a great source of protein and fiber. It is often served as a main course, but it can also be served as a side dish. The flavors of the bacalhau and chickpeas are a perfect match. However, there are many ways to prepare bacalhau chickpea salad. This article will explore a few popular versions of this classic Portuguese salad.
Let's cook with our recipes!
BACALHAU (SALT COD) WITH CHICKPEAS
A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.
Provided by Chef Kate
Categories Stew
Time P2DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Bacalhau.
- Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
- Drain the fish, rinse well and place in a saucepan with enough water to cover.
- Bring to a boil.
- Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
- Lower the heat and simmer for 20 minutes.
- Drain and let cool.
- Remove any skin and bones and separate the fish into coarse flakes.
- Prepare the stew.
- In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
- Stir in the Bacalhau and heat for two minutes.
- Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
- Serve garnished with the hard boiled eggs and olives.
Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
Tips for Making Bacalhau and Chickpea Salad:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, tender herbs, and flavorful cheeses.
- If you don't have time to cook the bacalhau from scratch, you can use pre-cooked, canned bacalhau. Just be sure to rinse it well and remove any bones.
- Don't overcook the bacalhau. It should be cooked through but still slightly flaky.
- Add the chickpeas to the salad while they're still warm. This will help them absorb the flavors of the other ingredients.
- Season the salad to taste. You may want to add more salt, pepper, lemon juice, or herbs depending on your preferences.
- Serve the salad immediately or refrigerate it for later. It will keep for up to 3 days in the refrigerator.
Conclusion:
Bacalhau and chickpea salad is a delicious and healthy dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful salad, give this one a try.
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