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Canned mackerel recipes featuring lemon chickpea salad with cucumber and tomatoes
TasteWiser

Canned Mackerel Chickpea Salad

A lemony salad with canned mackerel, chickpeas, cucumber, tomatoes and parsley. Makes two lunch portions; the other three canned mackerel recipes have separate ingredients and methods in the article.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 lunch portions
Course: Salad
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Mackerel chickpea salad
  • 200 g ready-to-eat canned mackerel in olive oil drained weight
  • 240 g canned chickpeas rinsed and drained weight
  • 150 g cucumber diced
  • 150 g cherry tomatoes halved
  • 30 g red onion finely sliced
  • 10 g fresh parsley chopped
  • 2 tbsp lemon juice 30 ml
  • 2 tsp olive oil 10 ml
  • 0.25 tsp ground black pepper

Equipment

  • 1 Large mixing bowl
  • 1 Small dressing bowl
  • 1 Knife and cutting board
  • 1 Sieve

Method
 

  1. Clean the mackerel tin lid before opening. Drain the ready-to-eat fish and gently separate it into large flakes, removing any bones you prefer not to serve. Rinse and drain the canned chickpeas. Keep the fish chilled while preparing the vegetables.
    Draining canned mackerel in a sieve beside chickpeas and salad vegetables
  2. Wash and dry the produce. Dice the cucumber, halve the cherry tomatoes, finely slice the red onion and chop the parsley. Whisk the lemon juice, olive oil and black pepper in a small bowl.
    Whisking lemon and olive oil dressing beside chopped salad vegetables
  3. Combine the chickpeas, cucumber, tomatoes, onion and parsley in a large bowl. Add the dressing and toss gently until the vegetables and chickpeas are evenly coated.
    Adding lemon dressing to chickpeas, cucumber, tomatoes and parsley
  4. Add the drained mackerel last and fold it through with a broad spoon or spatula. Keep some large fish flakes intact. Taste before adding any optional salt, divide into two portions and serve promptly. Keep the salad refrigerated when holding.
    Gently folding canned mackerel flakes into the dressed chickpea salad

Notes

Recipe not yet kitchen-tested. Use commercially prepared ready-to-eat canned mackerel; raw fish is not a direct substitute. Fish and chickpea amounts are drained weights. Nutrition is an ingredient-based estimate for half of this salad only, without bread or other extras; brands and retained oil change the values. Contains fish. Refrigerate at 40°F (4°C) or below and follow package storage instructions. Discard perishables left above refrigeration temperature for over two hours, or one hour above 90°F (32°C), counting preparation and serving time together.