Salted cod and chickpea salad

The Portuguese and the Turkish – give us the taste of summer.

In this recipe, two peoples who have highly influenced Brazilian culture, putting on our tables salted cod hand in hand with the chickpea.

By Melissa Pancini Correia*

In the summer, it is beneficial to have low calorie food and avoid fat. At this time, our basal metabolism slows down because the body doesn’t need a lot of effort to keep a constant internal temperature.


  • 2 tsp of olive oil.
  • 500 g (1 pound) de-salted cod.
  • 1 chopped and cooked carrot.
  • 1 red pepper cut into thin strips.
  • 1 cup of cooked chickpeas.
  • 2 onions sliced.
  • 2 cloves of garlic chopped.
  • 1 tbsp chopped chives.
  • 1 tbsp chopped parsley.


  • 4 tbsp skimmed yogurt.
  • 1 tsp mustard.
  • A pinch of salt.
  • Chopped chives to taste.

How to make it

Soak the salted cod for 48 hours in a lidded bowl in the refrigerator, changing the water several times. Drain the cod and put it in boiling water for eight minutes. Heat the oil and soften the onion and the garlic. Add the cod, chickpeas, carrot and peppers. Cook for three minutes and turn off the heat. Leave it to cool.

For the sauce, mix the ingredients in a bowl and drizzle the salad with it at the time of serving.


Chick peas are a good source of protein, carbohydrates, minerals, vitamins and fibre, they are also easy to digest and very rich in iron.

Nutrition values and calories per serving:

  • Calories = 295 kcal.
  • Carbohydrates – 10 g (0.351 oz).
  • Proteins = 53.7 g (1.886 oz).
  • Fat=3.0 g (1.05 oz).
  • 1 serving = 150 g (5.269 oz).
  • Serves 8.


* Melissa Pancini Correia is a Certified Nutritional Practitioner (CNP) and a Registered Nutritional Consulting Practitioner (RNCP)