Chickpea and Hake Salad

Name: Chickpea and Hake Salad
Prep time: 10 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 100g cooked chickpeas; 100g cooked flaked hake; Cherry tomatoes; 1 hard-boiled egg; Fresh parsley leaves; Extra virgin olive oil; Apple cider vinegar; Himalayan pink salt; Onion powder

Salads

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This chickpea and fish salad is a fresh, simple option to sort out everyday meals. I love preparing complete, nourishing dishes using pre-cooked legumes and good white fish. This chickpea and hake salad comes together in just 10 minutes if you already have the hake and egg cooked, and it's great for packing in your lunchbox.

The cherry tomatoes add lovely juiciness, and the dressing of extra virgin olive oil, apple cider vinegar, and onion powder gives lots of flavor without overpowering the delicate hake. Just toss gently so the fish doesn't break up too much, sprinkle with fresh parsley, and enjoy an effortless dinner.

For more fresh everyday meal ideas, check out my chickpea and orange salad and my octopus and prawn salad, two wonderful options to switch up your usual salad routine.

Prep: 10 minServes: 1

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Ingredients

Here are the ingredients you need for this recipe

100g cooked chickpeas
100g cooked flaked hake
Cherry tomatoes
1 hard-boiled egg
Fresh parsley leaves

Dressing

Extra virgin olive oil
Apple cider vinegar
Himalayan pink salt
Onion powder

Step by step

Method

1Place the chickpeas in a colander, rinse thoroughly under cold water, and drain well.
2Wash and halve the tomatoes, and finely chop the parsley.
3Toss all the ingredients gently with the chickpeas and flaked hake.
4All done! Our chickpea and hake salad is ready.

Extras

1Serve nicely chilled.

Frequently asked questions

Can I make this salad with frozen hake?

Yes, just thaw it in the fridge, cook it, and let it cool completely before tossing it with the rest of the ingredients. Drain well, and be sure to remove any skin and bones as you flake it.

How long will the chickpea and hake salad keep in the fridge?

Store it in an airtight container in the fridge and enjoy it within 24 hours, provided the fish and egg were freshly cooked. If you're taking it to work, keep it chilled during your commute and refrigerate as soon as you arrive.

What fish can I use instead of hake?

You can use whiting or fresh cod, cooked, boned, and flaked. If you want to skip cooking altogether, well-drained canned tuna in spring water works too, though the flavor will naturally be different.