Smoked Mackerel with Spiced Citrus Chickpea Salad

Name: Smoked Mackerel with Spiced Citrus Chickpea Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole smoked mackerel fillets (about 150g each), skin on; 1 cup (240g) canned chickpeas, drained and rinsed; 1 medium red bell pepper, finely diced; 1 small red onion, finely diced; 1 small cucumber, deseeded and diced (about 100g); 1 small bunch fresh cilantro, chopped (about 15g); 1 medium lime, zested and juiced; 1 medium orange, zested and segmented; 1 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp cayenne pepper; 2 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; Salt, to taste; Freshly ground black pepper, to taste

Smoked mackerel fillets paired with a bright chickpea salad tossed in a vibrant West African-inspired spice blend and fresh citrus for a protein-rich seasonal plate.

Prep20 minCook15 minTotal35 minServes2Difficultymedium

Method

How to make it

01
Preheat a grill pan or heavy skillet over medium heat.
02
Pat the smoked mackerel fillets dry with paper towels and lightly brush both sides with 1 tablespoon olive oil.
03
Grill the mackerel fillets skin-side down for 4–5 minutes until skin crisps and flesh is warmed through; flip once carefully and grill another 2 minutes. Remove and set aside.
04
Meanwhile, in a large bowl, combine chickpeas, diced red bell pepper, red onion, cucumber, and cilantro.
05
Add lime zest, lime juice, orange zest, and orange segments to the bowl.
06
In a small bowl, whisk together smoked paprika, cumin, cayenne, remaining 1 tablespoon olive oil, apple cider vinegar, salt, and pepper.
07
Pour the spiced dressing over the chickpea mixture and toss gently until evenly coated.
08
Divide the salad between two plates, then top each with one grilled mackerel fillet. Serve immediately.

From the editor

Cooking tips

If you can't find smoked mackerel fillets, substitute with cold-smoked trout or lightly pan-seared fresh mackerel for a similar smoky depth.
To zest citrus easily, use a microplane and avoid the white pith which can add bitterness.
If you prefer a less spicy salad, reduce cayenne pepper to 1/8 teaspoon or omit entirely.
Make the chickpea salad up to 2 hours ahead and keep chilled; add citrus segments right before serving to maintain freshness.

Published August 9, 2026