Bring a pot of water to a boil. When it boils, place a steam net above the water and place the loins of Bacalao Lugrade on top. Cover them well and let them steam for 20 to 30 minutes.

Use the cooked chickenpeas and chop the purple onion. Put everything in a bowl and add chopped parsley. Season with salt, olive oil and vinegar.

Serve with the steamed bacalao.