Today we are going to recommend you a new salad with chickpeas that in this weather already makes things fresh.
A very rich and healthy dish that will take almost nothing to prepare, you tell us what you think.
400 g of cooked chickpeas
200 g of desalted cod
2 red peppers
1 bunch of parsley
Extra virgin olive oil
Salt and freshly ground black pepper
Preheat the oven to 240º to roast the peppers.
Place the peppers and roast for about 20 minutes on one side and 20 minutes on the other.
Remove the peppers and peel and chop them.
Cook the eggs for 8 minutes. Go through cold water and peel.
Rinse the canned chickpeas well and mix them with the pepper, the shredded cod, the chopped eggs and the chopped parsley.
Make a vinaigrette with lemon juice (to taste), 8 tablespoons of oil, salt, and black pepper. Pour over the salad and serve.