Salt cod, chickpea and egg salad
Servings
Prep Time
3
people
10
minutes
Cook Time
Passive Time
20
minutes
20
minutes
Servings
Prep Time
3
people
10
minutes
Cook Time
Passive Time
20
minutes
20
minutes
Ingredients
250
gr
dried salt cod;
1/4
cup
olive oil
4
cloves
garlic
thinly sliced
1
small
Onion
thinly sliced
1
can
chickpeas
rinsed and drained
3
eggs
hard-boiled, peeled, and thinly sliced
1
tbsp.
roughly chopped cilantro
3
tbsp.
cider vinegar
Salt
black pepper
ground
Instructions
Place cod in saucepan and cover with 2 cups of water. Bring to a boil over high heat and cook for 20 minutes.
Drain cod, return to saucepan, and repeat process twice more.
Transfer cod to a large bowl and flake with a fork into large chunks.
Heat olive oil in saucepan over medium heat with garlic and onion. Cook until crisp and golden brown, about 2 minutes.
Using a slotted spoon, transfer the garlic and onion to bowl with cod. Add vinegar, chickpeas, eggs, cilantro, salt and pepper.
Serve cold or at room temperature.