This is the kind of salad I make when I want something that feels rustic and bright at the same time. Ensalada de Bacalao brings together tender chickpeas and flaky bacalao with red onion, bell pepper, parsley and a straightforward dressing. It’s uncomplicated, forgiving, and keeps well—perfect for dinner, a picnic, or a weekend spread.
I like it because the components are simple but they sing together: the meaty chickpeas, the briny salty cod that’s been properly desalinated, and the acid of apple vinegar smoothing everything out. Read through the steps once and you’ll see there’s nothing technical—just patience during the soaking stages and a gentle hand when tossing.
Below you’ll find everything you need: ingredient notes, the exact stepwise directions, troubleshooting tips, smart substitutions and storage advice. If you follow the soaking and desalting steps faithfully, this salad rewards you with clean flavors and great texture every time.
The Essentials
At its core, Ensalada de Bacalao is about balance. The two main processes that decide success are cooking the chickpeas until very tender and removing enough salt from the bacalao so it complements rather than overwhelms. Timing matters more than technique: soak, rinse, simmer, cool, shred and toss.
Use good extra virgin olive oil and a simple apple vinegar. The aromatics—red onion and parsley—deliver freshness and bite. Bell pepper adds color and crunch. Season conservatively at the end and adjust after the flavors have melded in the fridge for at least an hour.
Ingredients
- 1 pound bacalao (salted codfish) [0.45 kg] — the star: fully desalting is essential for balanced flavor.
- 6 cups dry chickpeas, boiled soft — provides the earthy, creamy base; cook until very tender.
- ⅓ cup extra virgin olive oil — finishing oil for richness and to bind the salad.
- 1 cucharada apple vinegar — bright acid that cuts through the oil and salt.
- 1 large red onion, cut into thin strips — sharpness and crunch; soak briefly in cold water if you want milder flavor.
- ¼ cup minced parsley — fresh herb lift; use flat-leaf if possible for better flavor.
- 2 bell pepper, cut into small cubes — color and crisp texture; any color works.
- 1 teaspoon salt, (or more, to taste) — add sparingly because bacalao may still contribute salt.
- ¼ teaspoon pepper (freshly-cracked, or ground), (or more, to taste) — simple seasoning; adjust at the end.
Ensalada de Bacalao (Chickpea and Bacalao Salad) Made Stepwise
- Rinse 6 cups dry chickpeas under cold running water. Soak them in plenty of cold water for 8–12 hours or overnight. Drain, place in a pot, cover with fresh water, bring to a simmer and cook 1–2 hours or until very tender. Drain and let cool to room temperature.
- Rinse 1 pound bacalao (salted codfish) thoroughly under cold running water to remove surface salt. Place the cod in a bowl with plenty of cold water and soak in the refrigerator for 24–48 hours, changing the water every 6–8 hours (or at least twice) until the saltiness is reduced to your taste. Drain and rinse after soaking.
- Transfer the soaked bacalao to a pot, cover with fresh cold water, bring to a gentle boil, then simmer 10–20 minutes (depending on thickness) until the fish is tender and flakes easily. Drain and cool to room temperature.
- When the bacalao is cool enough to handle, shred it into small pieces with a fork and remove all bones, cartilage, and any remaining skin.
- In a large bowl, combine the shredded bacalao, the cooked chickpeas, 1/3 cup extra virgin olive oil, 1 cucharada apple vinegar, 1 large red onion (cut into thin strips), 1/4 cup minced parsley, and 2 bell pepper (cut into small cubes). Toss gently to combine.
- Add 1 teaspoon salt (or more, to taste) and 1/4 teaspoon pepper (freshly-cracked or ground). Taste and adjust seasoning if needed.
- Cover and refrigerate at least 1–2 hours to let flavors meld, or refrigerate overnight. Serve chilled.
Why It Works Every Time
This salad succeeds because each element has a clear role and the prep removes uncertainty. Soaking and slow simmering the chickpeas softens them so they provide a creamy contrast to the bacalao. Thorough desalting of the bacalao keeps the fish from dominating the dish; you end up with its delicate flavor rather than an overpowering saltiness.
The simple dressing—olive oil and apple vinegar—doesn’t try to mask anything. It amplifies. Olive oil carries the flavors; the vinegar brightens and lifts the heaviness. Timing the seasoning after the components are combined and cooled is key: flavors concentrate in the fridge, so initial seasoning should be cautious.
Smart Substitutions
If you need to swap ingredients, do so with texture and salt balance in mind. Canned chickpeas are acceptable if you’re short on time, but drain and rinse them well, and consider gently warming them or marinating briefly so they absorb flavor. For the vinegar, white wine vinegar can substitute for apple vinegar without changing the character dramatically.
If bacalao is unavailable, do not replace it with fresh cod that hasn’t been salted—salted cod has a unique texture and depth from the curing. If you must use fresh cod, poach it and adjust salt carefully; the final salad will be milder. For herbs, cilantro will shift the profile but still work; use sparingly to avoid overpowering.
Prep & Cook Tools
You don’t need fancy equipment. A few reliable tools make this smoother:
- Large bowls — for soaking and tossing the salad.
- Heavy-bottomed pot — for cooking chickpeas evenly.
- Medium pot — for gently simmering the bacalao.
- Forks or two forks — for shredding the cooled bacalao.
- Sharp knife and cutting board — for slicing onion and dicing peppers.
- Colander — for draining chickpeas and bacalao after cooking.
Learn from These Mistakes
Common missteps are easy to avoid. First, under-soaking or undercooking chickpeas leaves them chalky and hard; soak 8–12 hours and simmer until very tender. Second, insufficiently desalting bacalao will make the salad too salty—taste the fish after a water change to judge. Third, seasoning too early leads to over-salted results because flavors concentrate in the fridge. Season gently, then adjust after the salad chills.
Also, don’t toss aggressively. Gentle handling preserves chickpea texture and keeps the bacalao from becoming stringy mush. Finally, avoid using cheap olive oil—the dressing is simple and the oil’s flavor is noticeable.
Make It Diet-Friendly
This salad is already reasonably balanced, but here are small changes to fit dietary goals without losing character. To lower fat, reduce the olive oil slightly and add a splash more apple vinegar or a squeeze of lemon to compensate for brightness. To increase protein for a higher-protein plan, use a greater ratio of bacalao to chickpeas, but be mindful of salt and desalting times.
If you’re following a low-sodium diet, desalting is crucial: extend soaking time and change water frequently until the fish suits your needs, then taste and skip adding extra salt. For a gluten-free or vegetarian version, omit the bacalao and consider adding roasted eggplant or marinated artichoke hearts for umami and texture.
Recipe Notes & Chef’s Commentary
Little decisions make a big difference. I prefer apple vinegar here because its mild fruitiness complements the cod’s brine; sharper vinegars can compete. If you find the red onion too assertive, slice it thin and rinse in cold water for five minutes—this softens the bite while keeping texture. Parsley is more than garnish: it brightens the whole bowl and masks any lingering fishiness.
Texture contrast is intentional: soft chickpeas against flaky fish and crisp peppers. If you like a creamier mouthfeel, fold in a spoon or two more olive oil just before serving. For color and a touch of sweetness, use one red and one yellow bell pepper when possible.
Meal Prep & Storage Notes
This salad stores well and actually improves after a day in the fridge as the flavors meld. Keep it in an airtight container for up to 3 days. If you’re worried about the chickpeas becoming too soft, store them slightly underdressed and add the final olive oil before serving.
Do not freeze the assembled salad—the texture of the chickpeas and the bacalao will suffer. If you want to prep ahead, cook and refrigerate chickpeas and bacalao separately; combine and dress within 24 hours of serving for the best texture.
Frequently Asked Questions
How salty will the bakalao be after desalting?
It depends on how long you soak and how often you change the water. After 24–48 hours with changes every 6–8 hours, the fish should be pleasantly seasoned, not overpowering. Taste a small piece after a water change to judge.
Can I use canned chickpeas?
Yes. Drain and rinse them thoroughly. They’ll be softer and less creamy than home-cooked chickpeas but still work. Warm them briefly in a pan with a little olive oil to help them absorb flavor before combining, if you like.
Do I need to remove all skin and bones from the bacalao?
Yes. Remove bones, cartilage and any remaining tough skin when shredding. Small bones can be sharp; take care and check thoroughly for a comfortable eating experience.
Ready, Set, Cook
Follow the soaking and simmering steps, shred the bacalao carefully, and combine the salad with a light hand. Chill it, taste it, and then make small seasoning adjustments. This is a forgiving salad that rewards patience with clean, balanced flavors. Serve it cold or slightly chilled alongside crusty bread, roasted vegetables or a simple green salad.
Make a batch, taste it the next day, and you’ll see why Ensalada de Bacalao becomes a regular in my rotation—honest flavors, simple technique, and a lovely way to showcase salted cod and chickpeas together.
Ensalada de Bacalao (Chickpea and Bacalao Salad)
Equipment
- Pot
- Large Bowl
- Colander
- Fork
Ingredients
Ingredients
- 1 poundbacalao salted codfish, [0.45 kg]
- 6 cupsdry chickpeas boiled soft
- 1/3 cupextra virgin olive oil
- 1 cucharadaapple vinegar
- 1 large red onion cut into thin strips
- 1/4 cupminced parsley
- 2 bell pepper cut into small cubes
- 1 teaspoonsalt (or more, to taste)
- 1/4 teaspoonpepper freshly-cracked, or ground, (or more, to taste)
Instructions
Instructions
- Rinse 6 cups dry chickpeas under cold running water. Soak them in plenty of cold water for 8–12 hours or overnight. Drain, place in a pot, cover with fresh water, bring to a simmer and cook 1–2 hours or until very tender. Drain and let cool to room temperature.
- Rinse 1 pound bacalao (salted codfish) thoroughly under cold running water to remove surface salt. Place the cod in a bowl with plenty of cold water and soak in the refrigerator for 24–48 hours, changing the water every 6–8 hours (or at least twice) until the saltiness is reduced to your taste. Drain and rinse after soaking.
- Transfer the soaked bacalao to a pot, cover with fresh cold water, bring to a gentle boil, then simmer 10–20 minutes (depending on thickness) until the fish is tender and flakes easily. Drain and cool to room temperature.
- When the bacalao is cool enough to handle, shred it into small pieces with a fork and remove all bones, cartilage, and any remaining skin.
- In a large bowl, combine the shredded bacalao, the cooked chickpeas, 1/3 cup extra virgin olive oil, 1 cucharada apple vinegar, 1 large red onion (cut into thin strips), 1/4 cup minced parsley, and 2 bell pepper (cut into small cubes). Toss gently to combine.
- Add 1 teaspoon salt (or more, to taste) and 1/4 teaspoon pepper (freshly-cracked or ground). Taste and adjust seasoning if needed.
- Cover and refrigerate at least 1–2 hours to let flavors meld, or refrigerate overnight. Serve chilled.
Notes
Serving size is meant as a main dish, if you would like to serve as salad cut the ingredients by half.
