Chickpea and Cod Salad
Have you ever thought about exactly what a salad is?
Salads are the most versatile part of the meal. Virtually any cold dish that contains a raw vegetable qualifies as a salad. This versatility is what makes the salad the favorite part of the meal for me. Or in this case, the salad is the complete meal.
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As a child I do not remember that chickpeas were a common dish on our table, except in the occasional stew. I have the impression that this is the case in most Dominican tables. The reason is possibly that other beans and vegetables are produced in the country, and are better adapted to our climate and soil.
Lately chickpeas have become one of my favorite ingredients, and this salad I serve to accompany somewhat elaborate meals or, as now in the summer, when eating hot dishes and long preparation I do not feel like much.
The advantage of this salad of chickpeas and cod is that you do the hot part (boil the chickpeas and cod) the night before, when the temperature is cooler. The next day is a matter of mixing everything and serving. And if there are left overs, they can be served the next day without problems.
For this salad I used the Nakano pepper vinegar (Red Pepper Rice Vinegar), which goes fantastically with the other flavors of the salad.
And since we are on this topic, do not forget to participate in the Mizkan's "Splash Recipe Club!" . Each month a member could earn US $ 150, and participate for the grand prize of US $ 600 in March 2013. If you join the club you will receive recipes, and much more.
As a salad or as a cold dish, the chickpeas with cod are healthy and satisfy any appetite.
Chickpea and Cod Salad - Recipe and Video
Preparation
12 hr
Cooking
15 mins
Total Time
12 hr 15 mins
Chickpea and Cod Salad - Recipe and Video: A delicious and nutritious dish that goes from salad to light food.
Serves : 6 servings
Ingredients
- 1 pound [0.45 kg] dried salted cod
- 6 cups of boiled chickpeas
- 1/3 cup olive oil
- 1 cup of vinegar of rice and pepper of Nakano
- 1 large onion , cut into thin strips
- 1/4 cup chopped parsley
- 2 red peppers , cut in cubes
- 1 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
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