A can of chickpeas, rinsed and drained.The chickpeas add great texture to the salad and provide a bit of “bite”.
Fresh Mint or Basil leaves
Lemon – both the zest and juice
Extra Virgin Olive Oil
Salt and Pepper
Preparation
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.
