Red-kidney bean salad with smoked mackerel

Name: red-kidney bean salad with smoked mackerel
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 candy cucumber; bunch radish; 15 g fresh flat parsley; 310 g canned chickpeas; 310 g red kidney beans in a tin; toe garlic; 1 lemon; 2 el traditional olive oil; 85 g arugula; 150 g boneless smoked mackerel fillet; 50 g unsalted pecans

Red kidney beans salad to go with cucumber, chickpeas, radishes and mackerel fillet. Or: a salad that you easily take with you

Ingredients

3 candy cucumber
Bunch radish
15 g fresh flat parsley
310 g canned chickpeas
310 g red kidney beans in a tin
Toe garlic

1 lemon
2 el traditional olive oil
85 g arugula
150 g boneless smoked mackerel fillet
50 g unsalted pecans

Directions

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.