Sardines with Chickpeas

Sardines with Chickpeas

from 5 ingredients 10 minutes page 212.
serves 2

This salad has all my favourite things. Chickpeas. Sardines. Vinegar. Yum. It won’t be for everyone, but if you’re like me and have a passion for sardines, you’ll enjoy this as a change from boring old sardines on toast.

If your are super lucky and have access to fresh sardine fillets, by all means cook them under the grill (broiler) and use them here instead.

2 tablespoons red wine vinegar
1/4 red onion, finely sliced
1 can sardines, drained
1 can chickpeas (400g / 14oz), drained
1/2 bunch flat leaf parsley, leaves picked

1. Mix vinegar with 2 tablespoons extra virgin olive oil. Season.

2. Toss in onion, sardines, chickpeas and parsley and gently combine.

3. Taste and season.

variations for dietary requirements:

vegetarian – Replace sardines with some torn fresh buffalo mozzarella or a peeled & sliced hard boiled egg.

vegan – Replace sardines with a punnet of halved, fresh cherry tomatoes OR replace sardines with some diced avocado.

troubleshooting guide:

too dry – Drizzle with a little more olive oil and vinegar.

onion breath – Ditch the onion next time or make sure you use a tiny amount and slice it super fine.

serving suggestions

I find this wonderful on its own.
Could be used as a filling for pita pockets or wraps.

leftover potential:

Brilliant. Excellent work lunch – will keep in the fridge for a few days.