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Chickpea, baccalà and lemon salad

You'll need

400 gm dried chickpeas, soaked in cold water overnight, drained 2 litres (8 cups) milk 400 gm baccalà, soaked in 3 changes of cold water overnight, drained 1 bay leaf 1 thyme sprig 2 lemons, segmented and juiced 2 red capsicum, diced ½ small Spanish onion, diced 2 garlic cloves, finely chopped 60 ml extra-virgin olive oil 20 ml aged red wine vinegar 1 cup (loosely packed) rocket, coarsely torn ½ cup (loosely packed) flat-leaf parsley


  • 01
  • Cook chickpeas in a large saucepan of unsalted water over medium-high heat until tender (30-40 minutes), then drain and set aside in a large bowl to cool.
  • 02
  • Meanwhile, combine milk, baccalà, bay leaf and thyme in a saucepan, bring to the simmer and cook until baccalà flakes easily (30-40 minutes). Drain (discard liquid), pat baccalà dry and flake into coarse pieces, then add to chickpeas.
  • 03
  • Trim ends from lemon, then remove peel and pith with a small sharp knife (discard). Holding lemon over a bowl to catch juices, cut between membranes to remove segments and place in bowl. Squeeze remaining flesh of lemon into bowl to extract any juice.
  • 04
  • Add lemon and juice, capsicum, onion, garlic, olive oil and vinegar to chickpeas and baccalà, season to taste, toss to combine and stand for 30 minutes for flavours to develop. Add rocket and parsley, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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