Chickpeas and cod salad

Chickpeas and cod salad on a dish bowl

Want to prepare a simple, nutritious and quite tasty recipe? This chickpeas and cod salad recipe is undoubtedly an excellent option! Has excellent presentation and the combination of the chickpeas and the cod is delicious…

Chickpeas and cod salad on a frying pan

Category: Cod, Leguminous, Recipes
Servings:: 3
Prep Time:10 m
Cook Time:35 m
Total Time:45 m
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Units: Metric (Units: US)


  • 2 desalted cod steaks (about 600 grams (1 1/3 pounds))
  • 300 grams (10 1/2 ounces) chickpeas
  • 50 ml (1/4 cup) olive oil
  • 2 medium onions
  • 3 cloves of garlic
  • Bay leaf (to taste)
  • Pepper (to taste)
  • Parsley (to taste)
  • Salt (to taste)


  1. Soak the chickpeas overnight.
  2. In a pressure cooker with water seasoned with a little salt cook the chickpeas for about 20 minutes. When the chickpeas is cooked, drain with a skimmer and set aside.
  3. Meanwhile, put the cod steaks in a saucepan with water and boil over high heat. When starts boiling, reduce to low heat and cook for about 6 to 7 minutes. When the cod is cooked, drain it with a skimmer. Remove the skin and bones and flake it with a fork.
  4. Put the olive oil, the onion cut into round slices, bay leaf and the chopped garlic in a frying pan and saute over low heat until the onion start to turn sligthly golden. Add the chickpeas together with the cod and season with a little pepper. Mix well and cook about 7 to 8 minutes, stirring occasionally.
  5. Turn off the heat, sprinkle with chopped parsley and serve.
Chickpeas and cod salad
Nutrition facts
Serves 3
Per Serving:
Calories 743
Total Fat 23.5 g(30%)
Saturated Fat 3 g(16%)
Cholesterol 110 mg(40%)
Sodium 234 mg(10%)
Total Carbohydrate 68.5 g(23%)
Protein 66 g

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