EPISODE 2 – Tin Can Fish Series✨
🇵🇹 Salada de Grão com Cavala aka Portuguese Chickpeas & Mackerel Salad – tapas style!
The salad that says I didn’t cook, but I understood the assignment!
Save this one for your summer sides and
Follow for more ! ✨🙌
Let’s go!
Ingredients:
1 can mackerel in olive oil (2–4 fillets)
1 can chickpeas (drained + rinsed)
½ red onion (sliced thin)
1 small tomato (diced)
½ red bell pepper (chopped)
Handful of black olives
2 hard-boiled eggs (halved or quartered)
Handful fresh parsley or cilantro (chopped)
Juice of ½ lemon
1–2 tbsp red wine vinegar
1 tbsp olive oil (plus tin oil, if using)
Salt + pepper to taste
Optional: pinch of piri-piri flakes
Toasted baguette on the side
Steps:
1️⃣ Marinate the red onion in red wine vinegar + salt for 10–15 mins
2️⃣ In a bowl: mix chickpeas, tomato, red pepper, olives, and marinated onion
3️⃣ Gently flake in the mackerel + drizzle in the tin oil (aka liquid gold)
4️⃣ Add lemon juice, olive oil, salt, pepper, and piri-piri if you like it spicy
5️⃣ Toss gently and top with eggs + parsley
6️⃣ Serve with warm toasted baguette slices and call it a win
This one’s easy, breezy, and full of bold Portuguese flavour—made straight from the pantry
One tin, zero stress, maximum sabor
