Salt Cod and Chickpea Salad
Meia Desfeita is another name for this dish. You can have this dish as an appetizer (petisco ~ tapas by shredding the fish) or as a meal serving hot or cold.
Ingredients:
15 oz of cooked chickpeas (can or soaked overnight)
1 cup of codfish cut in small pieces (if using Portuguese cod, place in water the night before to take the salt out).
2 garlic cloves minced (sautée optional)
1/4 cup onion sliced very thin (sautée optional)
2 Tablespoons of olive oil to drizzle on top
1 Tablespoon of vinegar to put on top (to taste, I use apple cider)
2 Tablespoons of minced fresh parsley
2 hard boiled eggs to top it with
1 large hard boiled potato peeled and cup into pieces
Salt and Pepper to taste
1 teaspoon of paprika to garnish at the end
Directions:
Mix all ingredients except the eggs.
These you style them around the plate and top with parsley and paprika.
Notes: If you use overnight soaked chickpeas, then cook those for 2 hours and after they cook for one hour and fourty five minutes I add the pelled potato so it can cook together. The eggs take about 10 minutes to cook in boiling water.
Bom apetite!
Author Ceci Mason Artist and founder of digalinda.com @diga_linda
Hi friends,
How darling are these pillows for the season? You can use these until Thanksgiving! I illustrated these entirely by hand and they are 100% cotton, high quality designed and decorated in the USA. I had to put a cute bow on these because everything is just better with a bow right?
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