Catherine Piner Nutrition - Mackerel and Chickpea Salad

Ingredients

• ½ x 225g can mackerel fillets in oil, drained and placed on kitchen paper to absorb excess oil
• ½ x 410g can chickpeas or butterbeans or cannellini beans
• 1 tbsp tapenade
• ½ 150g bag of baby or young leaf spinach, finely sliced or shredded or watercress
• 1 celery stick, finely sliced (optional)
• 2.5cm chunk of cucumber diced (optional)
• 50g quinoa – cooked as per packet instructions drained and cooled