Chickpea Salad with Cod and Cilantro

Chickpea salad with cod and coriander is one of the most emblematic dishes of Alentejo summer. Simple, nutritious, and full of flavour, it combines cooked chickpeas with shredded cod, red onion, hard-boiled egg, and a generous amount of fresh coriander, all drizzled with Galega Monovarietal Extra Virgin Olive Oil and vinegar.

A dish served cold, that improves with rest and is even better the next day — ideal for preparing in advance on hot Alentejo days.

Yields: 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 desalinated and cooked cod
• 1 medium red onion, thinly sliced into half-moons
• 3 hard-boiled eggs, quartered
• 1 generous bunch of fresh chopped coriander
• 2 finely chopped garlic cloves
• 100 ml Galega Monovarietal 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

1. Prepare the cod. Cook the desalinated cod in unsalted water for 8 to 10 minutes. Drain, let it cool, and shred it into flakes, removing 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. Gently mix.
5. Let it rest. Refrigerate for at least 30 minutes.
6. Serve. Garnish with hard-boiled eggs and olives. Drizzle with more olive oil and serve chilled.

The secret to this salad

Resting is crucial — the chickpeas absorb the dressing, and the cod releases its juices, creating a natural sauce that binds all ingredients together. Always prepare at least 30 minutes in advance, ideally the day before.

The role of olive oil in this recipe

Herdade do Estacal's Galega Monovarietal Extra Virgin Olive Oil is the element that transforms this simple salad into a memorable dish. Its fruity and slightly spicy flavour enhances the cod and coriander.

Wine pairing

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

Storage

Store in the refrigerator for up to 2 days. Add the eggs and olives only at the time of serving.

Indicative nutritional information

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

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

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal's Galega Monovarietal Extra Virgin Olive Oil and pair it with the Vidigueira Saudade Branco DOC Wine.

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