Salted cod and chickpeas salad

We had friends for lunch and instead of the usual cooked meal, I decided to have tapas. A couple of salads, hummus and cheese made for the perfect Summer's lunch.

This salad is tasty and filling.

Serves: 4 persons.

Ingredients:

• 600g salted cod (after soaked, cooked and deboned) - about 4 cod steaks
• 400g cooked chickpeas
• 1 medium onion (150g), halved and finely sliced
• 3 garlic cloves, chopped
• 100ml white wine
• 1 red bell pepper, diced
• 1 tbsp paprika
• 4 hard-boiled eggs, sliced
• 30 black olives, pitted
• parsley to taste, chopped
• olive oil to taste
• salt & pepper to taste

Method:

1. Fry the onion and garlic in olive oil until soft.
   
   
   
2. Add the cod and the wine and let it cook for 5 min. Keep stirring so that the cod breaks down into smaller pieces.
   
   
   
3. Add the chickpeas, red pepper, paprika and salt & pepper to taste. Stir.
   
   
   
4. Remove from the heat and add the olives and parsley. Stir.
   
   
   
5. Garnish with the egg slices and a bit of olive oil.