Learn how to prepare chickpea and cod salad – 02/26/2024 – Food

Versatile, chickpeas go far beyond hummus in the kitchen. It can be used to make salads with cod, shredded meat, chicken breast and, of course, roasted vegetables.

Below, see the CozinhAÍ recipe adapted by chef Maurício Lopes, from Escola Wilma Kövesi de Cozinha. It can work with whatever you have in your fridge: shredded meat, chicken breast and, of course, roasted vegetables.

To season, use spoonfuls of curd, caramelized onion, lemon, herbs (coriander, mint, chives) and spices such as cumin, paprika and cinnamon.

Chickpea salad with cod

Preparation: 20 minutes + 3 hours to desalt
Yield: 4 servings (as a side dish)

Ingredients

• 400 grams of desalted and shredded cod
• 2 cups (tea) of cooked chickpeas
• 1 red onion, chopped into thin strips
• 1 red pepper and 1 yellow pepper, diced, without the white part
• ½ cup (tea) sliced ​​black olives
• Parsley and chives to taste
• Balsamic vinegar (optional) or lemon
• Salt and black pepper

Preparation
• To desalt the cod, wash it well, removing excess salt and leave it to soak in ice water for at least 3 hours. Drain the water and set the fish aside
• Boil enough water to cover the fish in a bowl, add it to the cod, covering the container for 10 minutes. This helps to cook the fish while maintaining its juiciness.
• Drain the cod, drizzle with olive oil and shred with the help of two forks (hold with one and pull with the other), leaving it in thick flakes
• Heat skillet over medium-high heat without fat. After a few seconds, add olive oil and add the peppers and onion. Saute for less than a minute
• Add to the cod bowl, season with olive oil, vinegar or lemon, black pepper, parsley and chives to taste