Chickpea Salad with Cod Recipe

chickpeas with vegetables and pangasius on a dark wood background. tinting. selective focus on parsley

Ingredients for making chickpea salad with cod

240 g raw chickpeas (or 600 g cooked chickpeas)

400 g of red, yellow and green pepper

200 g carrot

600 g tomato

560 g cod

2 Tbsp of extra virgin olive oil Treurer

Vinegar (or lemon juice) to taste

Instructions for preparing chickpea salad with cod

The night before, soak the chickpeas in water and let them for 12 hours. Then cook them with water and salt. Skip this step by using cooked chickpeas instead.
Cut all the peppers, the carrot and the tomatos into small pieces, put them in a bowl and add the chickpeas. Season with Treurer’s extra virgin olive oil, salt and vinegar (or lemon).
Grill the cod with Treurer’s extra virgin olive oil.
Frist, let it cook well over medium heat on one side. Then turn it to cook the other side. Just at the end, raise the heat to brown it.
Place the cod on top of the salad or crumble it and mix it all together. Then serve.
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Chickpea salad with cod – Mediterranean diet recipe

DELIGHT.

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.

ENJOY IT

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.