Chickpea, baccalà and lemon salad | Gourmet Traveller

Ingredients

• 400 gm dried chickpeas, soaked in cold water overnight, drained
• 2 litres (8 cups) milk
• 400 gm baccalà, soaked in 3 changes of cold water overnight, drained
• 1 bay leaf
• 1 thyme sprig
• 2 lemons, segmented and juiced
• 2 red capsicum, diced
• ½ small Spanish onion, diced
• 2 garlic cloves, finely chopped
• 60 ml extra-virgin olive oil
• 20 ml aged red wine vinegar
• 1 cup (loosely packed) rocket, coarsely torn
• ½ cup (loosely packed) flat-leaf parsley