Back to search

Sardine and Chickpeas Salad with Feta

2 cans (125 g each) Gold Seal Sardines in Water, drained
1 can (473ml)
Chickpeas, drained
2/3 cup (158ml)
Cucumber, diced, seeded
1/2 cup (118ml)
Feta Cheese, crumbled
1/2 cup (118ml)
Black Olives, pitted and sliced
Zest and juice of 1 medium lemon
1 Tbsp. (15ml)
Mint Leaves, chopped
1 Tbsp. (15ml)
Chives, chopped
 1 Tbsp. (15ml)  Olive Oil

Salt and pepper to taste

  • Directions

    1. Carefully lay sardine fillets out on a towel and pat dry.
    2. In a medium bowl stir together chickpeas, cucumber, feta, olives, lemon zest and juice, mint and 1 tablespoon of the olive oil. This is your salad base.
    3. Arrange equal parts of salad base on six plates.
    4. Stack 5 fillets on top of each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper and serve.
  • YIELD:

    Serves: 6



You may also like: