½ cup extra-virgin olive oil, divided
1 large onion, sliced into rounds
3 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 pound of cooked salt cod, rinsed, and ﬂaked (substitute 1 pound of cooked fresh cod, if desired)
6 hard boiled eggs, roughly chopped
2 tablespoons white wine vinegar, to taste (optional)
Salt and pepper, to taste
3 tablespoons parsley, chopped
1. In a large skillet, heat two tablespoons olive oil over medium heat. Add the onion and cook 3 minutes. Add the garlic and continue cooking 1 minute.
2. On a large serving platter, spread out the chickpeas. Next, layer over the ﬂaked cod, the cooked onion and garlic mixture, and then the chopped hard boiled eggs.
3. Drizzle over the remaining olive oil, the white wine vinegar, and salt and pepper to taste. Sprinkle with parsley. Serve immediately.
Note: The salad can be covered and chilled in the refrigerator to be served cold. To serve a warm salad, add the remaining ingredients to the skillet after step 1 and cook until heated through, instead of layering on the serving platter.
If desired, serve with olives on the side as a garnish.
Recipe and photo courtesy Tia Maria’s The Portuguese Diner
Total Fat: 37g
Saturated Fat: 6g