Bacalao and chickpea cream salad with spinach


For 4 persons

For the chickpea cream you will need:

  • 250 grs chickpeas
  • 1 onion
  • 1 bay leaf
  • 1 clove garlic
  • 75 ml. extra virgin olive oil
  • 2 tablespoons sesame seed paste (tahine)

 For the bacalao flakes you will need:

  • 500 grs of bacalao, thick pieces
  • 1 l cooking water from the chickpeas
  • salt

For the shallot vinaigrette you will need:

  • 4 shallots
  • 100 ml Modena (balsamic) vinegar
  • 300 ml extra virgin olive oil
  • 2 tablesp. minced spring onion
  • salt

For the spinach you will need:

  • 100 grs spinach leaves
  • 150 grs red spinach leaves
  • shallot vinegar as needed

In addition you will need:

  • 12 chickpeas, caramelized
  • 2 egg yolks from free-range hens
  • a pinch of smoked paprika powder (Pimentón de la Vera)


The chickpea cream:

Soak the chickpeas for at least 12 hours. Rnse and cook in abundant water with the onion and the bay leaf until tender. Drain and put aside the cooking water. Pick out 15 chickpeas for caramelization.

Grind the rest of the chickpeas with the garlic, the sesame paste, and, little by little, the olive oil. Whisk until you have a creamy paste. If needed, add a few spoonfuls of the reserved water. Season with salt and pepper. Set aside.

The bacalao flakes:

Bring the chickpea cooking water to the boil, add the thick pieces of bacalao and a pinch of salt. Bring to the boil again and cook for 7 minutes over a low fire. Remove from the stove and let repose for 5 minutes more. Drain the bacalao, remove the skin and let cool. Pluck apart, following the natural grain.
Put aside, covered with cling film.

The shallot vinaigrette:

Dice the shallots. Put the salt, vinegar and olive oil in a bowl  and whisk to mix. Add the diced shallots and chives, mix well and put aside.

The spinach:

Refresh the spinach leaves in abundant iced water. Drain, dry and put aside.

Finishing touches and presentation

Combine the salad ingredients, first the cream of garbanzos and on top of that the bacalao flakes, drizzled with the shallot vinaigrette. To one side put the spinach, dressed with the vinaigrette. Finish with the caramelized chickpeas and a few pinches of the smoked paprika powder. Serve the egg yolks as a sauce on the side.