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A bowl of mackerel and chickpea salad on a blue background. A bowl of green olives and fresh herbs are seen in the background.

Lemony chickpea and smoked mackerel salad

Serves two generously
Course Salad
Keyword smoked mackerel salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Author Nickki Thompson


  • One packet ready to eat smoked mackerel fillets
  • One 400g tin chickpeas
  • Finely grated zest of one lemon
  • 1/2 a red onion finely diced
  • A packet of mixed salad leaves - I used rocket and spinach
  • 50 g cherry tomatoes halved
  • 50 g green pitted olives
  • small handful fresh mint or basil leaves torn
  • Sea salt and pepper
  • One tablespoon extra virgin olive oil
  • The juice of half a lemon


  • Drain and rinse the chickpeas and add the lemon zest.
  • Empty the salad leaves into a bowl and add the chickpeas.
  • Tear the mackerel into chunks and add to the bowl along with the onion, tomatoes , green olives and basil/mint leaves.
  • Mix the oil and lemon in a small bowl and add a good grinding of sea salt and black pepper. Pour over the salad and using your hands, mix to coat everything in the dressing.
    Serve immediately.