Ingredients
200-250 g canned mackerel
200 g pickles
1 cup Chickpeas
1 onion
# For the dressing:
100 g mayonnaise
1 tbsp yogurt
1 tsp mustard
3-4 sprigs of dill (chopped)
1/2 tsp dried tarragon
juice of 1/2 lemon
salt pepper
Method
Chickpeas pour lukewarm water and boiled. Then drained and cooled. Cucumbers cut into julienne and together with onions mixed with chickpeas and drain the fat and broken into small pieces of fish. In the lemon juice for a few minutes soak estragonat, then adding the remaining ingredients of the dressing and stirred with a wire. Salad flavored with dressing and serve.
Containers:
Difficulty
Average
Tested
0 users
Source
Bon Appetit