← All recipes

🥗 Delicious Chickpea Salad with Stockfish

649 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (from the can)
• 500 g stockfish
• 1 small white onion
• 5 tomatoes
• 2 tbsp chopped parsley
• 1 lemon (juice)
• olive oil
• pepper from the mill
• salt

Instructions

1. 1. Place the dried cod in a bowl.
2. 2. Cover the fish completely with cold water.
3. 3. Let the fish soak for 1 to 2 days.
4. 4. Change the water as often as possible to draw the salt out of the fish.
5. 5. Pat the fish dry with a kitchen towel.
6. 6. Boil the fish for 5 to 8 minutes in boiling water without salt.
7. 7. Immediately shock the fish with cold water to stop the cooking process.
8. 8. Let the fish drain.
9. 9. Remove the skin and bones from the fish.
10. 10. Shred the fish meat into small pieces.
11. 11. Let the fish cool down.
12. 12. Peel the onion.
13. 13. Chop the onion finely.
14. 14. Wash the tomatoes.
15. 15. Halve the tomatoes.
16. 16. Remove the core of the tomatoes.
17. 17. Cut the tomatoes into small cubes.
18. 18. Drain the chickpeas.
19. 19. Add the fish, chickpeas, tomatoes, onions, parsley, and 4 to 5 tablespoons of oil to a bowl.
20. 20. Mix all ingredients in the bowl.
21. 21. Season the salad with lemon juice and pepper.
22. 22. Salt the salad only carefully, as the cod is already salty.

Nutrition per serving

• kcal: 649
• Protein: 108 g · Fett/Fat: 14 g · Carbs: 21 g