Cod and Chickpea Salad with Zespri® SunGold Kiwifruit Vinaigrette

Required time 30 minutes

Serves 4


  • 400g cooked chickpeas
  • 125g cooked, unsalted cod
  • 100g peeled Zespri® SunGold Kiwifruit
  • 100g lemon juice
  • 30g extra virgin olive oil
  • ½ red onion
  • 4 tomatoes
  • Salt
  • Pepper
  • Olive oil
  • Lettuce


  1. Score the circumference of the tomatoes with a knife and scald in a saucepan full of boiling water. Remove and place in ice cold water.
  2. Peel, quarter, deseed and place in a bowl with a dash of olive oil, salt and pepper, and mix together.
  3. Put the tomatoes in a baking tray lined with baking parchment and roast for 12 minutes at 230º C. Set aside.
  4. Dice the cod and the peeled kiwifruit. Finely julienne the red onion.
  5. In a large bowl, mix the chickpeas with the other ingredients and the lemon juice, a dash of the extra virgin olive oil and salt (use sparingly if using salt cod that has been desalted as it will be seasoned enough).
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