Chickpea and monkfish salad with tahine mayonnaise

You cannot miss this delicious recipe: chickpea and monkfish salad with tahine mayonnaise. As a starter or even as a dinner it is a perfect dish. We will eat legumes in a healthy and light way and we will take advantage to spend some rest of cooked fish that we have.

In our case, we take advantage of a little monkfish from the other day's preparation: monkfish in green sauce with prawns and clams.  But of course, any fish such as hake, cod, sea bream, salmon ...

For this recipe we are going to use canned chickpeas, but if you want to cook your chickpeas, go ahead too. We are also going to give it a different touch with a light tahine mayonnaise, which we will prepare expressly, although of course you can also prepare in the more traditional way, we leave you both options.

This is also one of the recipes that you earn over time, so I recommend that you prepare it if you have time a little in advance, it will be much tastier!

Chickpea and monkfish salad with tahine mayonnaise

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Delicious chickpea and monkfish salad with tahine mayonnaise, perfect as a starter or dinner to eat legumes in a healthy and light way.

• Irene Arcas

• Rations: 4

• Total time:

Ingredients

• 1 large jar of canned chickpeas (400 g approx.)
• 100 g of onion in pieces
• 100 g of red pepper
• 100 g of green pepper
• 2 cloves of garlic
• a handful of fresh parsley leaves
• 10 pitted olives (green or black, to your liking)
• 8 pickles in vinegar
• 1 medium tomato
• 10 g sherry vinegar
• 50 g olive oil
• 1 / 2 teaspoon salt
• a pinch of cumin powder
• a pinch of red paprika
• 100-200 g of cooked fish
• 2 large tablespoons of mayonnaise
• 1/2 teaspoon lemon
• 1/2 teaspoon of tahine

Preparation

1. We put the chickpeas in a bowl.

2. Put the onion, pepper, garlic, parsley, olives and pickles in the glass. We chop 3 seconds, speed 4. We pour over the chickpeas.

3. Put the tomato, oil, vinegar, paprika, cumin and salt in the glass. Shred 30 seconds, speed 10 and pour over the chickpeas.

4. Without washing the glass, add the mayonnaise, the lemon and the tahini. We mix 5 seconds, speed 3 1/2. 

5. We place the salad on a serving plate (or individual serving rings), we place the fish in flakes on top. We pour a small teaspoon of the tahine mayonnaise over the fish. We water with a drizzle of oil, pepper to taste (optional) and serve.