Chickpea and Baccalà (Salted Cod) Salad

A rustic Mediterranean-style salad of tender chickpeas, flaked salted cod, green olives, and fresh herbs — vibrant, nourishing, and deeply satisfying.

Serves: 6–8

Prep Time: 30 minutes (plus soaking time)

Cook Time: 1 hour

Resting Time: Minimum 30 minutes (optional, but recommended)

Ingredients

For the Lamb:

• 300g dried chickpeas
• 500g dried baccalà (salted cod)
• 2 bay leaves
• ½ bunch parsley, finely chopped
• 200g good-quality green olives, pitted and sliced
• ½ red chilli, finely diced
• Salt and freshly ground black pepper
• Extra virgin olive oil, to finish
• Lemon juice, to taste

Method

1. Soak the Baccalà

• Place the salted cod in a large container and cover with cold water.
• Soak for 24 to 36 hours, changing the water every 8 hours to remove excess salt.

2. Soak the Chickpeas

• Rinse and soak chickpeas overnight in plenty of water, changing the water at least once.

3. Cook the Chickpeas

• Drain the chickpeas and place in a large pot with fresh water and a pinch of salt.
• Add bay leaves and simmer gently until chickpeas are tender (around 45–60 minutes).
• Let the chickpeas cool in their cooking liquid for better flavor and texture.

4. Cook the Baccalà

• Place the soaked baccalà in a pot and cover with fresh cold water.
• Bring to a boil, then reduce to a simmer and cook gently for 15 minutes.
• Drain and let cool until just warm enough to handle.

5. Clean the Baccalà

• While still warm, remove the skin and carefully pick out the bones.
• Flake the cod into bite-sized pieces.

6. Prepare the Salad

• Strain the chickpeas and discard bay leaves.
• Combine chickpeas, flaked baccalà, sliced olives, chopped parsley, and diced chilli in a large mixing bowl.
• Season with salt, pepper, and a dash of lemon juice.

7. Finish and Rest

• Add a generous amount of extra virgin olive oil and mix gently but thoroughly.
• Let the salad rest for at least 30 minutes to allow the flavors to develop — it gets better the longer it sits.

Chef’s Note: Variations

• Swap chickpeas for: waxy potatoes, peeled and diced
• Use black olives instead of green for a richer, more robust flavor
• Add: halved soft-boiled eggs for richness and contrast