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, nutritious 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-Variety Extra Virgin Olive Oil and vinegar.

A dish served cold, which improves when left to rest and is even better the next day - ideal for preparing in advance 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 cooked at home)
• 300 g soaked and cooked cod
• 1 medium red onion, thinly sliced into half-moons
• 3 hard-boiled eggs, quartered
• 1 generous bunch of chopped fresh coriander
• 2 finely chopped garlic cloves
• 100 ml of Galega Single-Variety Extra Virgin Olive Oil - 500 ml
• 2 tablespoons white wine vinegar
• Salt and black pepper, to taste
• Black olives, to taste (optional)

How to make it

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. Leave to 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 dressing and the cod releases its juices, creating a natural sauce that brings all the ingredients together. Always prepare it at least 30 minutes in advance, ideally the day before.

The role of olive oil in this recipe

Galega Single-Variety Extra Virgin Olive Oil from Herdade do Estacal is the element that transforms this simple salad into a memorable dish. Its fruity, slightly spicy flavour enhances the cod and coriander.

Wine pairing

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

Storage

It keeps in the refrigerator for up to 2 days. Add the eggs and olives only when 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 indicative estimates and may vary according to the ingredients used.

Bring this Alentejo tradition to the table

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

Traditional recipe from the Alentejo, adapted by Herdade do Estacal for the "At the Table with the Alentejo" blog, while fully retaining the original methods and ingredients.