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Fish/Seafood Salads

Greek Chickpea Salad with Sardines

Here’s my advice: ditch the canned tuna and swap it out for sardines, at least once in a while. These lovely little fish are full of so many beneficial vitamins and minerals, and they don’t contain loads of mercury. In addition to the fact that sardines are very healthy, they are also really tasty in salads, pastas, and sandwiches. 

This recipe features fresh Greek flavors that match so perfectly with the olive-oil packed sardines. The clean, crisp tomatoes, cucumbers, red pepper, onions, and parsley are enhanced by the rich chickpeas, olives, spices, feta, and sardines to result in a truly awesome salad. This salad is terrific as a side dish, but I like to eat it as a main course at lunch. Just be sure to use high-quality sardines for optimal taste, and enjoy. 

Ingredients:

1 15 oz. can chickpeas, drained and rinsed

1 4 oz. can of high-quality sardines in olive oil

1 english cucumber, chopped

2 roma tomatoes, chopped

½ red bell pepper, chopped

1 c. fresh parsley, chopped

4-5 green onions, chopped

½ c. kalamata olives

½ c. feta cheese

2 tsp. oregano

1 tsp. cumin

1 tsp. red pepper flakes

Juice from 2 lemons

Salt and pepper

Mix together all ingredients except for the sardines in a serving bowl. Depending on your preference, you can leave the sardines whole, split them into small sections, or break them apart with a fork. Add them and carefully toss into the salad. Season liberally with salt and pepper and enjoy! 

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