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Salada de Grão de Bico

PORTUGAL

Salted Cod Chickpea Salad

SUBMITTED BY

Katarina

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Don’t be mistaken, Katarina’s dish is just as much about the chickpeas as it is the fish!

Salada de Grão de Bico, or Portuguese Chickpea Salad, is a beloved dish that reflects the simplicity and depth of traditional Portuguese cuisine. While its ingredients are humble—chickpeas, onions, olive oil, vinegar, and parsley—the history of this hearty salad is deeply rooted in Portugal’s agricultural traditions, colonial influences, and Mediterranean food culture.

Origins in Portuguese Cuisine

The use of chickpeas (grão de bico) in Portugal dates back centuries, likely introduced through Moorish influence during the Muslim occupation of the Iberian Peninsula between the 8th and 12th centuries. Chickpeas thrived in Portugal’s warm climate and became a staple crop in rural farming communities, especially in the central and southern regions such as Alentejo and Ribatejo.

As a legume high in protein and fiber, chickpeas were prized by peasants and farmers for their nutritional value and versatility. They were used in soups, stews, and cold dishes—especially in times when meat was scarce or reserved for special occasions.

A Reflection of Simplicity and Sustainability

Salada de Grão de Bico exemplifies the “poor man’s cuisine” (known as comida pobre) that is central to Portugal’s culinary identity. This style of cooking emphasizes local, seasonal ingredients, often grown or produced in the household or nearby farms.

Traditionally, the salad was made with leftover cooked chickpeas, mixed with raw vegetables like onions, garlic, and fresh herbs. Olive oil, a product deeply tied to Portuguese agriculture and exports, played a central role in dressing the salad. Vinegar added a touch of acidity, and sometimes boiled eggs or salted cod (bacalhau) were added for extra richness and flavor—especially on festive days or during religious observances like Lent.

Regional and Colonial Influences

While Salada de Grão de Bico is inherently Portuguese, its evolution has been shaped by Portugal’s history as a global maritime power. During the Age of Exploration in the 15th and 16th centuries, Portuguese sailors and settlers introduced ingredients and cooking methods from their colonies in Africa, Brazil, and India.

In return, exotic spices such as piri-piri (chili), paprika, and even coriander made their way into local Portuguese kitchens. While the classic chickpea salad recipe remains largely unchanged, modern variations might include elements like bell peppers, tomatoes, tuna, or olives—ingredients introduced or popularized through Portugal’s trading routes.

A Dish for All Seasons

Today, Salada de Grão de Bico remains a favorite in Portuguese homes and restaurants. It’s commonly served as a side dish at summer barbecues, picnics, and traditional feasts like Santos Populares. Its plant-based foundation has also made it increasingly popular among vegetarians and those embracing Mediterranean-style diets.

Whether enjoyed on its own or paired with grilled fish or meats, this simple salad continues to honor Portugal’s culinary roots—celebrating resourcefulness, sustainability, and timeless flavor.

Salada de Grão de Bico

Servings 4
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Ingredients
  

  • ½ lb dried salt cod or canned tuna, drained
  • ¼ cup olive oil
  • ½ a small onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 1 15-oz. can chickpeas rinsed and drained
  • 3 hard boiled eggs peeled and thinly sliced crosswise
  • Mediterranean black olives left whole, but pitted
  • roasted red peppers thinly sliced or chopped, to taste
  • 1 Tbsp fresh cilantro or parsley roughly chopped
  • salt & black pepper to taste
  • 3 Tbsp sherry vinegar

Instructions
 

For the cod (**If using tuna, skip this step**)

  • Place cod in a large bowl and cover with cold water. Keep in the refrigerator for a day or two changing the water every 8 hours. When ready to cook, drain cod. Add to a lightly oiled saucepan, and saute until just heated.
  • Transfer cod to a large bowl and flake with a fork into large chunks; set aside.

For the salad

  • Heat oil in a 1-qt. saucepan over medium heat. Add onions and garlic; cook until crisp and golden brown. Using a slotted spoon, transfer to bowl with cod; set oil aside and let cool.
  • Add chickpeas, eggs, cilantro/parsley, peppers, olives, and pepper to bowl with cod.
  • Whisk vinegar with reserved oil and add to cod mixture; toss to coat.
  • Taste and add salt & pepper. Serve cold or at room temperature.

Notes

Recipe inspired by It's What's Cooking
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.