Red Kidney Bean & Mackerel Salad

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 15 mins

Cook: 0 mins

Nutrition per serving:

422 kcals 27g Fats

27g Carbs 20g Protein

  • Gluten Free

  • Dairy Free

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)


  • 1 garlic clove, crushed

  • 1/2 lemon, juiced

  • 2 tbsp. olive oil

  • ½ cucumber, sliced

  • 8 radishes, sliced

  • handful parsley, chopped

  • 8.5 oz. (240g) chickpeas, drained

  • 8.5 oz. (240g) kidney beans, drained

  • 3 oz. (85g) rocket

  • 5.2 oz(150g) smoked mackerel

  • 1.7 oz(50g) pecans, chopped


  1. Make the dressing by mixing the crushed garlic, lemon juice, and olive oil

  2. Season to taste with salt and pepper

  3. In a bowl toss the cucumber, radish, parsley, chickpeas, kidney beans and rocket and drizzle with the dressing

  4. Divide the salad into portions

  5. Break the mackerel into pieces and place on top of the salad

  6. Sprinkle with pecans and serve with additional lemon slices

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© 2019 by Jade Mottley.