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.