Special Salt Cod Salad

Finely chop the onion, yellow bell pepper, garlic, aromatic chili pepper, and cherry tomatoes, preparing your mise en place.

Prepare the chickpeas: cook them under pressure if dry, or drain and rinse if canned. Next, place them on a towel, massage them gently (without crushing) to remove the skins, and float the skins off in a bowl of water.

Cook the salt cod and the eggs separately in water. Once boiling, let simmer for 10 minutes, removing any surface foam. Drain and set aside the salt cod and eggs.

Flake the cooked salt cod into small pieces.

In a skillet, heat a generous amount of olive oil. Sauté the onion, garlic, and aromatic chili pepper until lightly golden.

Add the bell pepper to the sauté and continue cooking. Next, incorporate the chickpeas and flaked salt cod, and sauté well.

Add the chopped cherry tomatoes and olives to the sauté. Grate the zest of the Meyer lemon over the mixture and squeeze in the lemon juice.

Season with salt, black pepper, and stir in the fresh herbs. Mix well and cook for about 5 minutes to allow the flavors to meld.

Finish the dish by adding the cooked eggs (cut or chopped), sprinkling a little salt over them.