Red-kidney bean salad with smoked mackerel

Cut the candy cucumbers and the radish into thin slices and the parsley coarsely.

Rinse the chickpeas and red kidney beans in a colander under cold running water and drain.

Press the garlic. Squeeze out half of the lemon and cut the other half into pieces. Mix the lemon juice with the oil, garlic and pepper and salt if necessary.

Combine everything with the arugula. Break the mackerel fillet into pieces and place on the salad. Chop the pecans coarse and sprinkle over them.

Serve with the lemon slices.