The chickpea and mackerel salad is extremely easy, quick, and delicious, making it a great save-the-day lunch or dinner option. No cooking involved, just weigh, chop, and mix, and the dish is ready! A perfect recipe to enjoy even outside the house, at the office, or on a picnic—a complete meal! Try this chickpea and mackerel salad and you’ll never give it up!
Other tasty and quick recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking Required
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Chickpea and Mackerel Salad
- 3.9 oz canned chickpeas (weighed after draining)
- 3.2 oz canned mackerel in oil (weighed after draining)
- 1 cup cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 pinch table salt
- to taste chopped parsley (if desired)
Useful Tools
- Cutting Board
- Knife
- Salad Bowl
- Cling Film
- 2 Spoons
- Food Scale
Preparation of the Chickpea and Mackerel Salad
To start, wash the cherry tomatoes, dry them, cut them into 4 parts, and place them in a bowl. Season with the oil and a pinch of salt, mix and let them rest while you prepare the other ingredients (this way the tomatoes will release a delicious juice).
Drain the chickpeas; weigh them, rinse them under running water, and drain them very well. Add them to the tomatoes.
Drain the mackerel in oil and cut it into chunky pieces using the spoons, then add it to the bowl with the chickpeas and tomatoes.
Mix the salad well and, if you like, add fresh parsley and pepper. Cover with cling film and place in the fridge for at least 30 minutes before consuming. Then enjoy it in all its goodness! You can eat it immediately, but it tastes better if it sits in the fridge for a bit!
Tips
If you love garlic, you can add a very finely chopped clove at the beginning along with the cherry tomatoes; you’ll love how delicious it is!
