How to make Salada de Bacalhau com Grão-de-Bico

Why cooks start here

Salada de Bacalhau com Grão-de-Bico is cooked the way Lisboa cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Salada de Bacalhau com Grão-de-Bico finds its home in the kitchens of Lisboa, where simplicity reigns and ingredients speak for themselves. This dish, often prepared for casual family meals, showcases the unpretentious elegance of Portuguese cooking. Salt cod and chickpeas are staples in this region, and their combination here is a nod to the everyday table, where fresh, quality ingredients are celebrated without fanfare. This salad combines the salty cod, creamy chickpeas, and crisp sweet onion, unified by olive oil, white wine vinegar, and garlic, with parsley and hard-boiled egg adding a comforting yet vibrant finish.