Fresh Chickpea Salad with Cod & Mustard Sauce

Photo credit: © Eatwell101.com

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

View full profile →

Updated Aug 12, 2025

More Chickpeas Salads Recipes

Mexican Street Corn Pasta Salad

Raw Carrot Salad

Parmesan Chopped Salad

Ingredients list for the chickpeas and cod salad

Serves 2 :

• 2 large tomatoes
• 1 large cod fillet or 2 small ones (about 1/2 lb – 200g)
• 1/2 lb (250g) canned chickpeas
• juice of 1/2 lemon
• 1 shallot
• 1/2 tablespoon mustard
• 2 tablespoons canola oil
• 2 tablespoons olive oil
• 1 cube stock for fish (usually lemon, white wine, olive oil)
• 5 sprigs of cilantro
• 3 spring onions

Cooking instructions

1. In a saucepan, heat a large volume of water with the fish broth. When the water boils, plunge in the cod and cook for 5 to 10 minutes, depending on the size of the pieces. Take it out with a skimmer so as not to spoil the cod, and leave to cool.

2. Peel and chop the spring onions and shallots. Wash and chop the cilantro.

3. In a large bowl, prepare the sauce: mix the oil, mustard, lemon juice, salt and pepper, and then add the shallot, spring onions and cilantro.

4. Wash the tomatoes, dice them and add to the bowl.

5. Drain and rinse the chickpeas and add them to the bowl.

6. Remove the skin and bones from the cod and crumble slightly using a fork. Add into the bowl with the other ingredients. Mix well and refrigerate before serving.

(Previously published May 2, 2013)

Most Popular Recipes

Healthy Zucchini Tomato Italian Sausage Soup

Mediterranean Salad with Cucumber, Tomato and Onion

Air Fryer Chicken and Vegetables (Healthy Dinner in 15 minutes!)