Sardine and Chickpea Salad with Feta

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20 minutes

PREP TIME

30 minutes

TOTAL TIME

6

SERVINGS

Salads

Chickpeas provide an added boost of protein to this robust salad.

Ingredients

2 cans (125g) Gold Seal Sardines (Spring Water) drained
1 can chickpeas drained and rinsed
⅔ cup cucumber diced, seeded
½ cup feta cheese crumbled
½ cup black olives pitted and sliced
1 medium lemon zest and juice
1 tbsp mint leaves chopped
1 tbsp chives chopped
1 tbsp olive oil
Salt and pepper to taste

Suggested Product

Wild Sardines

Spring Water

Directions

Carefully lay sardine fillets out on a towel and pat dry.
In a medium bowl stir together chickpeas, cucumber, feta, olives, mint, olive oil, lemon zest and juice
Divide equally among 6 salad plates or shallow bowls.
Lay fillets on top of each salad, dividing equally. Sprinkle with some chopped chives and a few cracks of black pepper and serve.

TIPS &
TRICKS

Substitute sliced green onions for chives if none are available.

Use Gold Seal Sardines in Soy Oil and omit the olive oil if you like.

Serve with toasted pita bread brushed with garlic oil, or crusty bread.

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