Salt cod, chickpea and egg salad

This recipe is very popular in Portugal as Punheta de Bacalhau, even though nowadays it’s known as Espinheta or Carpaccio de Bacalhau.
The origin of this recipe goes back to medieval times. In that time, the travelers did not have large food options, so the only option was dry fish to eat.
With garlic, onion and other ingredients, the travelers mixed them and made this delicious and easy to-do recipe.

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Salt cod, chickpea and egg salad
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Place cod in saucepan and cover with 2 cups of water. Bring to a boil over high heat and cook for 20 minutes.
  2. Drain cod, return to saucepan, and repeat process twice more.
  3. Transfer cod to a large bowl and flake with a fork into large chunks.
  4. Heat olive oil in saucepan over medium heat with garlic and onion. Cook until crisp and golden brown, about 2 minutes.
  5. Using a slotted spoon, transfer the garlic and onion to bowl with cod. Add vinegar, chickpeas, eggs, cilantro, salt and pepper.
  6. Serve cold or at room temperature.
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