Chickpea salad with mackerel Arabian style

If you want to give a different touch to your dish, this chickpea salad with mackerel Arabian style will surprise you and for the better.

Sometimes just the use of some spice, seed or sauce can transform your dish into a totally different one. This is the case of the typical Spanish salad that we make either with chickpeas or potatoes and mix with tomato, peppers, onion, tuna...

In this case, just by incorporating cumin, sesame and chopped mint and a yogurt-based sauce, we give it a super different touch.

As usual, a very easy recipe, and quick to make.

INGREDIENTS:

• 1 jar of chickpeas cooked (400 g approx.)
• 2 cans of mackerel quality
• 1 Italian green bell pepper
• 1 Italian red bell pepper
• 1 red onion
• 1 cucumber
• 2 good salad tomatoes
• 50 ml of extra virgin olive oil
• Juice of ½ lemon
• Cumin to taste
• Fresh mint leaves
• Sesame seeds
• Zest of 1 lemon

For the sauce:

• 1 Greek yogurt
• 1 tablespoon of mayonnaise
• 1 dash of lemon juice
• ½ teaspoon oregano
• ½ teaspoon tahini

RECIPE ELABORATION STEP BY STEP:

1. Drain the cooked chickpeas well, wash and set aside.
2. Chop the red bell pepper, green bell pepper, onion, cucumber and tomatoes into very small pieces and add them to a bowl.
3. Now add a good extra virgin olive oil, the juice of half a lemon, salt, cumin to taste (optional) and some chopped mint leaves and stir.
4. Add the mackerel (reserve a little), cover and reserve in the refrigerator for at least one hour.
5. In a bowl, stir all the sauce ingredients.
6. Serve with a little sauce, the reserved mackerel, lemon zest, some sesame seeds and some chopped mint leaves on top.

I hope you like this chickpea salad with mackerel in Arabic style as much as me.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,