If you’re searching for a dish that bursts with flavor while being both nutritious and satisfying, look no further than Ensalada de Bacalao. This delightful salad combines the rich, savory taste of salted codfish with the hearty texture of chickpeas, creating a meal that’s perfect for any occasion. Whether you’re hosting a dinner party, prepping for lunch, or simply wanting a comforting dish, this salad is sure to impress. With its vibrant colors and fresh ingredients, Ensalada de Bacalao is not just a feast for the palate; it’s a feast for the eyes too!
Why You’ll Keep Making It
Ensalada de Bacalao is a versatile dish that can be enjoyed year-round. The combination of chickpeas and bacalao offers a protein-packed meal, while the crunchy vegetables provide a refreshing contrast. It’s a great way to incorporate more legumes into your diet, and the flavors meld beautifully as they sit, making leftovers even better! Plus, it’s easy to customize based on the vegetables you have on hand or your personal preferences. Once you try this salad, you’ll find yourself making it again and again for its simplicity, flavor, and nutritional benefits.
What You’ll Need
- 1 pound bacalao (salted codfish)
- 6 cups dry chickpeas, boiled soft
- 1 cup extra virgin olive oil
- 1 tablespoon apple vinegar
- 1 large red onion, cut into thin strips
- 1 cup minced parsley
- 2 bell peppers, cut into small cubes
- 1 teaspoon salt (or more, to taste)
- ½ teaspoon pepper (freshly cracked, or ground) (or more, to taste)
Tools & Equipment Needed
- Large pot – for boiling the chickpeas.
- Colander – to drain the chickpeas.
- Mixing bowl – to combine all ingredients.
- Knife and chopping board – for prepping vegetables.
- Measuring cups and spoons – for precise ingredient amounts.
Stepwise Method: Ensalada de Bacalao (Chickpea and Bacalao Salad)
Step 1: Prepare the Bacalao
Start by rinsing the salted codfish under cold water to remove excess salt. Then, soak the bacalao in water for 24 hours, changing the water every few hours. This will help to rehydrate the fish and reduce its saltiness. After soaking, drain and rinse again.
Step 2: Cook the Bacalao
In a pot, add the soaked bacalao and cover it with fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from heat, drain, and allow it to cool. Flake the bacalao into bite-sized pieces.
Step 3: Boil the Chickpeas
If you’re using dry chickpeas, soak them overnight in plenty of water. The next day, drain and boil them in a large pot for about 1-1.5 hours, or until they are soft and tender. Drain the chickpeas and set them aside to cool.
Step 4: Chop the Vegetables
While the bacalao and chickpeas are cooling, prepare your vegetables. Slice the red onion into thin strips, chop the bell peppers into small cubes, and mince the parsley.
Step 5: Combine Ingredients
In a large mixing bowl, combine the boiled chickpeas, flaked bacalao, red onion, bell peppers, and parsley.
Step 6: Dress the Salad
In a small bowl, whisk together the extra virgin olive oil, apple vinegar, salt, and pepper. Pour this dressing over the salad and gently toss everything together until well combined.
Step 7: Let it Rest
For the best flavor, let the Ensalada de Bacalao sit for at least 30 minutes before serving. This allows the ingredients to meld together beautifully.
Smart Substitutions
- Instead of bacalao, you can use fresh cod or any other firm white fish for a lighter version.
- Swap apple vinegar for red wine vinegar or lemon juice for a different tang.
- If you want a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
- For a vegan version, omit the bacalao and increase the chickpeas or add some avocado for creaminess.
Don’t Do This
- Don’t skip the soaking process for the bacalao; it’s crucial for achieving the right texture and flavor.
- Avoid using pre-cooked chickpeas from a can, as they may not provide the same creamy consistency.
- Don’t rush the resting period; allowing the salad to sit enhances the flavors significantly.
Store, Freeze & Reheat
Ensalada de Bacalao can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits. If you want to freeze it, do so without the dressing to prevent the vegetables from becoming mushy. When ready to serve, thaw overnight in the fridge and dress just before serving. This salad is best enjoyed cold, making it perfect for meal prep!
Reader Q&A
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas for convenience. Just rinse and drain them before adding to the salad. This will save time but may result in a slightly different texture.
How long can I keep the salad in the refrigerator?
The salad can be kept in the refrigerator for up to three days. The flavors will meld nicely over time, making it even tastier!
What can I serve with Ensalada de Bacalao?
This salad pairs beautifully with crusty bread or as a side dish to grilled meats. You can also enjoy it on its own as a light lunch or dinner.
Can I make this salad ahead of time?
Absolutely! This salad is perfect for making ahead. Just be sure to let it sit for at least 30 minutes before serving to allow the flavors to develop.
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Final Bite
Ensalada de Bacalao (Chickpea and Bacalao Salad) is a meal that brings together the essence of Mediterranean cooking while being simple enough for a weeknight dinner. With its wholesome ingredients and robust flavors, it’s a dish that can easily become a staple in your kitchen. Whether enjoyed as a main course or a side dish, this salad is sure to satisfy your cravings and nourish your body. So gather your ingredients, and get ready to enjoy a taste of the Mediterranean right at home!
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Ensalada de Bacalao (Chickpea and Bacalao Salad)
Ingredients
Ingredients
- 1 pound bacalao (salted codfish)
- 6 cups dry chickpeas, boiled soft
- 1 cup extra virgin olive oil
- 1 tablespoon apple vinegar
- 1 large red onion, cut into thin strips
- 1 cup minced parsley
- 2 pieces bell peppers, cut into small cubes
- 1 teaspoon salt (or more, to taste)
- ½ teaspoon pepper (freshly cracked, or ground) (or more, to taste)
Instructions
Instructions
- Start by rinsing the salted codfish under cold water to remove excess salt. Then, soak the bacalao in water for 24 hours, changing the water every few hours. This will help to rehydrate the fish and reduce its saltiness. After soaking, drain and rinse again.
- In a pot, add the soaked bacalao and cover it with fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from heat, drain, and allow it to cool. Flake the bacalao into bite-sized pieces.
- If you’re using dry chickpeas, soak them overnight in plenty of water. The next day, drain and boil them in a large pot for about 1-1.5 hours, or until they are soft and tender. Drain the chickpeas and set them aside to cool.
- While the bacalao and chickpeas are cooling, prepare your vegetables. Slice the red onion into thin strips, chop the bell peppers into small cubes, and mince the parsley.
- In a large mixing bowl, combine the boiled chickpeas, flaked bacalao, red onion, bell peppers, and parsley.
- In a small bowl, whisk together the extra virgin olive oil, apple vinegar, salt, and pepper. Pour this dressing over the salad and gently toss everything together until well combined.
- For the best flavor, let the Ensalada de Bacalao sit for at least 30 minutes before serving. This allows the ingredients to meld together beautifully.
Equipment
- Large pot
- Colander
- Mixing bowl
- Knife and chopping board
- Measuring cups and spoons
Notes
- For a lighter version, use fresh cod or any firm white fish instead of bacalao.
- Swap apple vinegar for red wine vinegar or lemon juice for a different tang.
- If desired, add diced jalapeños or cayenne pepper for a spicy kick.
