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Portuguese

Salada de grão-de-bico

Non-vegetarian

Tender chickpeas dressed generously with olive oil, wine vinegar, garlic, red onion and plenty of parsley, often topped with hard-boiled egg and tuna — a Portuguese café and family-table standby.

Salada de grão-de-bico is a Portuguese salad from Portugal, ready in about 30 minutes and made with chickpeas and parsley. It serves 4 and is rated beginner to cook.

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A top view of a nutritious chickpea salad with fresh tomatoes and cucumbers on a wooden board.
Photo: eat kubba / Pexels · Pexels License
Prep
10 min
Cook
0 min
Rest
20 min
Total
30 min
Serves
4
Level
Beginner
Calories
325

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the vinegar, salt and pepper (opens in a new tab) with the garlic (opens in a new tab), then whisk in the olive oil (opens in a new tab).

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Toss the chickpeas (opens in a new tab) and onion with the dressing and leave for 20 minutes so they absorb it.

    • 3 min

  3. Step 3

    Fold in the parsley (opens in a new tab). Top with chopped egg (opens in a new tab) and tuna, if using, and drizzle with a little more oil.

    • 3 min

    Food safety: Hard-boil eggs until both white and yolk are firm (about 10 minutes from the boil) and refrigerate within 2 hours.

About this dish

Origin
Portugal · Commonly attributedAlso popular in BrazilMore food from Portugal
Dish
Lunch · Dinner · Salads · Side dishes · Main courses
Cooking method
Raw, Marinated / cured
Taste
earthy, tangy, herby, garlicky
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Carb-conscious
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Egg-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · Make-ahead · Meal-prep friendly · Portable / lunchbox
Cook more with
Chickpeas · Parsley · Red onion · Garlic · Wine vinegar
Techniques
Marinating · Curing

Allergens

  • Contains, can be adapted: Eggsfrom egg
  • Contains, can be adapted: Fishfrom canned tuna
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

325 kcal per serving

Calculated

1 serving ≈ 166 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 35%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy325 kcal195 kcal
Protein8.8 g5.3 g
Carbohydrate28.9 g17.4 g
Net carbohydrate20.8 g12.5 g
Sugars5.6 g3.3 g
Added sugars0 g0 g
Fibre8.1 g4.8 g
Fat20.2 g12.1 g
Saturated fat——
Trans fat——
Cholesterol0 mg0 mg
Sodium738 mg443 mg
Salt equivalent1.8 g1.1 g
Vitamins & minerals per serving
Potassium
211 mg
Calcium
69 mg
Iron
1.9 mg
Magnesium
36 mg
Vitamin A (RAE)
28 µg
Vitamin C
9 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: egg, canned tuna.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Warm the chickpeas briefly before dressing and they soak up even more flavour.

Common mistakes

  • Adding the parsley too early — it darkens in the vinegar; fold it in just before serving.

Serve with

  • With grilled sardines or as part of a petiscos spread.

Storage

  • Keeps 3 days in the fridge (add the egg on the day).

Variations

  • Com bacalhau: Fold through poached, flaked salt cod — a classic Lenten and Christmas Eve combination.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Chickpeas, drained and rinsed2 can · 480 g
  • Egg, hard-boiled and chopped (optional)2 piece · 100 g
  • Canned tuna, drained and flaked (optional)1 can · 120 g
Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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