Brazil

Cooked chickpeas

Salted cod

Thinly sliced red onion

Olive oil

Sliced Pitted Olives

Grape Tomatoes

Minced garlic

Chopped Girl's Finger Pepper

Parsley

Blonde

Cod Salad with Chickpeas

Ponha  duas colheres de azeite em uma panela em fogo médio. Junte o alho e deixe dourar, acrescente o bacalhau e as folhas de louro. Refogue por 10 minutos. Verifique sal e pimenta. Apague o fogo e reserve.
Coloque os tomates grape em uma assadeira tempere com sal, pimenta e azeite. Leve ao forno pré aquecido por 5minutos a 180 graus. Reserve.

Montagem da salada:
Em uma saladeira coloque o grão de bico, o bacalhau refogado, as azeitonas, as lâminas de cebola roxa , a salsinha picada , a pimenta dedo de moça picada. Regue com o azeite restante e misture bem. Verifique sal e pimenta. Coloque os tomatinhos assados para enfeitar e sirva em temperatura ambiente.😋😋

Put two tablespoons of oil in a pan over medium heat. Add the garlic and let it brown, add the cod and bay leaves. Saute for 10 minutes. Check salt and pepper. Turn off the heat and set aside.
Place the grape tomatoes on a baking sheet, season with salt, pepper and olive oil. Bake in a preheated oven for 5 minutes at 180 degrees. Reserve.

Salad assembly:
In a salad bowl, place the chickpeas, the sautéed cod, the olives, the red onion blades, the chopped parsley, the chopped girl's finger pepper. Drizzle with the remaining oil and mix well. Check salt and pepper. Place the roasted tomatoes to garnish and serve at room temperature.

Cod Salad with Chickpeas

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