Take advantage of the option and guarantee more flavor in your end of year meal.


  • 1 package of chickpeas
  • 2 cups of desalted cod, cooked and shredded
  • ½ cup (tea) olive oil
  • 2 grated onions
  • 4 tablespoons chopped green chilli
  • 3 bay leaves
  • Juice of 2 lemons
  • Black pepper to taste
  • Salt to taste

Preparation Mode

  1. In a bowl, soak the chickpeas in water for 12 hours.
  2. Drain, transfer to a pressure cooker, add the bay leaf, water and cook over medium heat for 15 minutes, after starting the pressure or until it is soft.
  3. Turn off the heat and let the pressure release naturally.
  4. When the pan is free of pressure, open it, drain, place in a bowl and wait for it to cool.
  5. Add the onions, green chilli, olive oil, lemon juice and cod.
  6. Season with salt, pepper and mix gently.
  7. Transfer to a platter and refrigerate for at least 1 hour before serving.

Mom Tips

The package of chickpeas is 500 grams.

The green chilli can be replaced with just chopped parsley.

Approximate yield of 4 servings.

Source: https://www.receitasdemae.com.br/receitas/salada-de-grao-de-bico-com-bacalhau/

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