Salada de grão com bacalhau chickpea and salt cod salad

Name: Salada de grão com bacalhau chickpea and salt cod salad
Total time: 20 min
Cuisine: Portuguese
Ingredients: 250g salt cod, soaked, see step 1; 2 tins chickpeas, 400g, drained; 1 red onion, thinly sliced; 2 garlic cloves, crushed; 4 tbsp olive oil; 2 tbsp red wine vinegar; 4 tbsp chopped parsley; 200g cherry tomatoes, halved; 1 tsp black pepper

Flaked salt cod, chickpeas, red onion and parsley dressed with olive oil and vinegar, served at room temperature.

Time20 min plus soaking
LevelEasy
Costabout £1.57 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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250 gsalt codsoaked, see step 1
2tins chickpeas400g, drained
1red onionthinly sliced
2garlic clovescrushed
4 tbspolive oil
2 tbspred wine vinegar
4 tbspchopped parsley
200 gcherry tomatoeshalved
1 tspblack pepper

Method

1
Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 3 or 4 times. Taste a flake: it should be pleasantly salty, not harsh.
2
Poach the cod for 5 minutes, drain, then flake into large pieces, discarding skin and bones.
5 min
3
Whisk the oil, vinegar, garlic and pepper together.
4
Put the chickpeas, onion, tomatoes and cod in a bowl, pour over the dressing and fold gently.
5
Add the parsley, leave for 10 minutes to soak up the flavours and serve.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.