Chickpea Salad with Cod and Coriander

Chickpea salad with cod and coriander is one of the most iconic dishes of summer in the Alentejo. Simple, nourishing and full of flavour, it combines cooked chickpeas with flaked cod, red onion, hard-boiled egg and a generous amount of fresh coriander, all dressed with Galega Single-Varietal Extra Virgin Olive Oil and vinegar.

A dish served cold that gets better as it rests and tastes even better the next day — ideal for preparing ahead on hot days in the Alentejo.

Serves: 4 to 6 people
Preparation: 20 minutes
Resting time: 30 minutes (recommended)
Total time: about 50 minutes

Ingredients

• 400 g cooked chickpeas (canned or home-cooked)
• 300 g soaked and cooked cod
• 1 medium red onion, thinly sliced
• 3 hard-boiled eggs, quartered
• 1 generous bunch of fresh coriander, chopped
• 2 garlic cloves, finely chopped
• 100 ml of Galega Single-Varietal Extra Virgin Olive Oil — 500 ml
• 2 tablespoons white wine vinegar
• Salt and black pepper, to taste
• Black olives, to taste (optional)

Method

1. Prepare the cod. Cook the soaked cod in unsalted water for 8 to 10 minutes. Drain, leave to cool and flake, removing the skin and bones.
2. Prepare the chickpeas. If using canned chickpeas, drain and rinse with cold water.
3. Prepare the dressing. Mix the olive oil, vinegar, chopped garlic, salt and pepper. Whisk well until emulsified.
4. Assemble the salad. Add the chickpeas and cod to the dressing. Add the red onion and coriander. Toss gently.
5. Let it rest. Refrigerate for at least 30 minutes.
6. Serve. Garnish with the hard-boiled eggs and olives. Drizzle with more olive oil and serve chilled.

The secret to this salad

Resting is essential — the chickpeas absorb the seasoning and the cod releases its juices, creating a natural dressing that brings all the ingredients together. Always prepare it at least 30 minutes ahead, ideally the day before.

The role of olive oil in this recipe

Herdade do Estacal's Galega Single-Varietal Extra Virgin Olive Oil is what transforms this simple salad into a memorable dish. Its fruity, slightly peppery flavour enhances the cod and coriander.

Wine pairing

We recommend Vidigueira Saudade DOC White Wine, served well chilled at 8 to 10 °C. Its freshness and balanced acidity complement the cod and cut through the richness of the olive oil.

Storage

Keeps in the fridge for up to 2 days. Add the eggs and olives just before serving.

Indicative nutritional information

Per serving (1/5 of the recipe): Energy 340 kcal | Protein 28 g | Fat 16 g | Carbohydrates 22 g | Fibre 5 g | Salt 1.8 g

The values shown are estimates and may vary depending on the ingredients used.

Bring this Alentejo tradition to the table

Prepare this recipe with Herdade do Estacal's Galega Single-Varietal Extra Virgin Olive Oil and pair it with Vidigueira Saudade DOC White Wine.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", preserving the original methods and ingredients in full.