A Burst of Flavor: Chickpea Salad with Cod and Egg
Indulge in a delightful culinary adventure with the harmonious blend of flavors in this Chickpea Salad with Cod and Egg recipe. Combining the wholesomeness of chickpeas, the delicate taste of cod, and the richness of hard-boiled eggs, this dish offers a medley of taste sensations that will captivate your palate.
You may also be interested in Buzhenina and Cucumber Salad or Green Bean Salad.
You can also check out our other Salad Recipes.
Chickpea Salad with Cod and Egg
Elevate your dining experience with this fusion of healthy ingredients that celebrate both nutrition and taste.
Ingredients
- 2 lbs cooked chickpeas
- 7 oz shredded and soaked codfish
- 2 oz pitted olives
- 4 cups water
- 2 cups milk
- 2 pcs hard-boiled eggs
- 1 pc onion
- 1 pc bay leaf
- ½ cup of olive oil
- coriander to taste
Instructions
- Heat a liter of water and half a liter of milk in a saucepan and bring to a boil.
- When it comes to the boil, add the shredded cod.
- Meanwhile, chop the garlic and onion and sauté with olive oil and a bay leaf.
- Once browned, add the chickpeas and olives.
- Remove the shredded cod from the pan, drain, and add it directly to the frying pan.
- Mix everything and turn off the heat.
- Season with coriander and put everything on a platter.
Notes
- If using salted cod, soak it in water for a few hours or overnight to remove excess salt. Change the water a few times during soaking.
- Adjust the seasoning to your taste. Add salt sparingly due to the saltiness of the cod and olives.
- Opt for fresh coriander for a vibrant flavor, but if unavailable, dried coriander can be used—just use it sparingly.
- Be gentle when mixing to maintain the texture of the cod. It should integrate well with the chickpeas without breaking apart.
- This salad can be served warm or at room temperature, depending on your preference. Serve with a fresh side salad or bread for a complete meal.
