Cod with Chickpeas and Cucumber Salsa

Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 👩‍🍳✨

Drain the chickpeas. Drain the chickpeas and save the liquid for the next step (you can also use it as a substitute for egg whites - aquafaba)

Fry the chickpeas in a pan. Fry the drained chickpeas in a pan with a little oil over medium heat for about 3-4 minutes until golden, then set them aside to cool slightly

Dice the cucumber. Dice the cucumber into small cubes and put it in a bowl 🥒

Dice the tomato. Dice the tomato into small cubes and add it to the bowl 🍅

Dice the garlic and onion. Dice the garlic and onion into small cubes and add them to the bowl 🧄🧅

Chop the parsley. Finely chop the parsley and add it to the bowl 🌿

Season the salsa. Season the salsa with olive oil, lemon juice, salt, and pepper and mix 🥗

Mix the chickpeas with fresh cheese. Mix the chickpeas with the fresh cheese and season with lemon, salt, and pepper 🧀

Fry the cod. Salt the cod, brush it with oil, and sear it in a heated pan over higher heat for 2-3 minutes on each side until golden, depending on the thickness of the fish 🐟

Serve. Serve the chickpeas, cod, and cucumber-tomato salsa on a plate 🍽️✨