Ensalada de Bacalao (Chickpea and Bacalao Salad)
This Ensalada de Bacalao is a vibrant, healthy salad combining salty bacalao with creamy chickpeas and fresh veggies for a delicious, satisfying meal.
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Pot for boiling chickpeas
- Strainer
- Whisk
Ingredients
- 1 pound bacalao (salted codfish) soaked and rinsed to remove excess salt
- 6 cups dry chickpeas boiled soft
- 1 cup extra virgin olive oil
- 1 tablespoon apple vinegar
- 1 large red onion cut into thin strips
- 1 cup minced parsley
- 2 bell peppers cut into small cubes
- 1 teaspoon salt adjust to taste
- ½ teaspoon pepper freshly cracked or ground
Instructions
Step 1: Prepare the Bacalao
- Soak the bacalao in water for 24-48 hours, changing the water several times to remove excess salt. Rinse thoroughly and place in a pot. Cover with fresh water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain and let cool, then flake into bite-sized pieces.
Step 2: Cook the Chickpeas
- Soak dry chickpeas overnight in water. Drain and rinse, then boil in a pot of water for 1-1.5 hours or until soft. Drain and allow to cool.
Step 3: Chop the Vegetables
- Chop the red onion, bell peppers, and parsley into small, uniform pieces for even distribution in the salad.
Step 4: Make the Dressing
- In a separate bowl, whisk together olive oil, apple vinegar, salt, and pepper. Adjust seasoning to taste.
Step 5: Combine Ingredients
- In a large mixing bowl, combine flaked bacalao, boiled chickpeas, chopped vegetables, and minced parsley. Drizzle dressing over and toss gently to mix well.
Step 6: Chill and Serve
- Let the salad sit for at least 30 minutes in the refrigerator to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Ensure to soak the bacalao long enough to reduce saltiness; taste before cooking to adjust salt levels.
- Add other fresh vegetables like cucumbers or tomatoes for extra freshness and texture.
- This salad can be prepared a day in advance for deeper flavor development.
- For additional protein, consider adding boiled eggs or diced chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; refresh with a splash of olive oil or vinegar before serving.