Codfish and Chickpea Salad

INGREDIENTS

Dried chickpeas, soaked at least 15 hours in water

Dry salt cod, soaked for 16 for 24 hours

1 medium sweet onion, finely chopped

1 large clove garlic, finely chopped

5 tablespoons olive oil

1 tablespoon cider vinegar

Finely chopped flat-leaf parsley or cilantro

Salt to taste

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METHOD

STEP 1

Drain the chickpeas and rinse. Place in a 3-quart saucepan with enough water to cover by 2 inches, about 4 cups. Cover and bring to a boll over medium-high heat. Reduce the heat and simmer until very tender, but not mushy, about 1 1/2 hours. Drain and set aside.

STEP 2

Remove the codfish from the soaking water and rinse. In a medium pot, bring the remaining 4 cups of water to a boil. Turn off the heat and add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is cool enough to handle.

STEP 3

Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic.

STEP 4

In a small bowl, whisk the oil with the vinegar. Stir in the parsley and salt, if needed. Pour the dressing over the chickpeas and toss gently.

STEP 5 (OPTIONAL)

Garnish with the chopped eggs and a sprinkling of paprika. This dish can be served hot, cold, or at room temperature; it can also double as a light meal or side dish.