Chickpea Salad with Haddock

Ingredients

4 servings

• 250 g dried chickpeas or 500 g rehydrated chickpeas
• 1 bunch of chives
• 1 large shallot
• 1 bunch of flat-leaf parsley
• 1 small garlic clove
• 1 haddock fillet
• 3 large tablespoons of olive oil
• 3 large pinches of Espelette pepper
• 1 lemon
• 2 grinds of pepper
• 3 large pinches of fleur de sel

Steps

1. 1

   Place all the dried chickpeas in a large volume of water and let them rehydrate for at least 12 hours. They will double in weight. (Skip this step if you are using pre-hydrated canned chickpeas)

2. 2

   Once the chickpeas are hydrated. To cook them, place them in the steam basket of a pressure cooker. Set to high heat. As soon as the cooker starts to whistle, reduce to medium heat and cook for 45 minutes. You can also cook the chickpeas in boiling water for 1 hour. Do not salt the water.

3. 3

   Finely chop the parsley, chives, garlic clove, and shallot. Place in a large salad bowl.

4. 4

   Remove the skin from the haddock fillet using a knife. Cut it into cubes. Add to the bowl and mix.

5. 5

   Once the chickpeas are cooked, soak them in ice water to stop the cooking and cool them down. Drain them and add to the bowl. Mix.

6. 6

   Season with olive oil, salt, pepper, Espelette pepper, and lemon juice.

7. 7

   Mix and serve immediately.