Bacalhau com Grao – Salt Cod and Chick Pea Salad

This is a perfect dish to make when you have leftover bacalhau. It’s simple to make and requires no cooking! Serve with a simple fresh tomato salad, crusty bread and a glass of Vinho Verde, or any dry white wine for a perfect taste of Portugal!

Serves 2


8 oz. cooked bacalhau (flaked)

1 32 oz can cooked chick peas

1/2 small onion (finely chopped)

1 clove garlic (very finely minced)

1/4 cup olive oil

1/4 cup white wine vinegar

crushed black pepper

2 hard boiled eggs cut into quarters (optional)

Parsley (chopped)



If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.

Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.

Prepare Salad:

Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.

photos credit: Bacalhau com Grao (

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