Salt Cod and Chickpea Salad

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.