Posted on Sunday, September 7, 2025 in Salad Recipes

Healthy Chickpea & Salt Cod Salad Recipe | Bacalhau with Vegetables

Name: Healthy Chickpea & Salt Cod Salad Recipe | Bacalhau with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1 can chickpeas (about 400 g / 14 oz, drained); 2 salt cod fillets (about 400–450 g / 14–16 oz total) previously soaked in water; 2 tbsp chopped chives; 1 bay leaf; Olive oil, for sautéing (about 2–3 tbsp); 2 small onions (about 200 g / 7 oz total), sliced into half moons; 2 garlic cloves, thinly sliced; 1 carrot, finely sliced (about 100 g / 3.5 oz); 1/2 red bell pepper, finely sliced; 1/2 green bell pepper, finely sliced; 1/2 leek, sliced into rings; 1 tsp dried oregano; 1/2 tsp dried thyme; Freshly ground black pepper, to taste; Extra chopped chives, for garnish; Salt, to taste

5 of 5 / 1 ratings

Views: 3988

Healthy Portuguese chickpea and salt cod salad with vegetables, herbs, and olive oil—quick, flavorful, and perfect for light meals.

Healthy Chickpea & Salt Cod Salad Recipe | Bacalhau with Vegetables

Recipe Info

Preparation time	10 min
Cooking Time	30 min
Ready In	40 min
Level of Difficulty	Easy
Servings	4 Servings

Nutrition Facts (Per Serving)

Calories	378 kcal
Fat	32 g
Carbs	24 g
Protein	17 g

Ingredients

1 can chickpeas (about 400 g / 14 oz, drained)2 salt cod fillets (about 400–450 g / 14–16 oz total) previously soaked in water2 tbsp chopped chives1 bay leafOlive oil, for sautéing (about 2–3 tbsp)2 small onions (about 200 g / 7 oz total), sliced into half moons2 garlic cloves, thinly sliced1 carrot, finely sliced (about 100 g / 3.5 oz)1/2 red bell pepper, finely sliced1/2 green bell pepper, finely sliced1/2 leek, sliced into rings1 tsp dried oregano1/2 tsp dried thymeFreshly ground black pepper, to tasteExtra chopped chives, for garnishSalt, to taste

Preparation

In a pot, cook the cod in water with a pinch of ground black pepper, the bay leaf, and some chopped chives.
Remove the skin and bones, flake the fish, and set aside.
In a skillet, heat a drizzle of olive oil.
Add the onions and garlic, and cook until the onions turn translucent.
Add the remaining vegetables and cook for 5 minutes.
Season to taste with salt, oregano, and thyme.
Stir in the chickpeas and the flaked cod.
Mix well and cook for another 2 minutes to incorporate flavors.
Adjust seasoning if needed and sprinkle with fresh chives before serving.

Recipe & Photo Credit: A Cozinha da Familia Antunes

Tuga Pops

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