Salads Mediterranean Portugal
Portuguese Sardine & Chickpea Salad
Method
Place the chickpeas, cherry tomatoes, cucumber, red onion and rocket in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, salt and black pepper.
Pour the dressing over the salad and toss gently.
Divide the salad between two serving bowls.
Arrange the sardines on top, keeping the fillets mostly intact.
Sprinkle with fresh parsley and a little extra black pepper.
Serve immediately.
Chef's Tip
Pat the sardines dry gently before adding them to the salad if they are packed in a lot of liquid. This helps keep the dressing fresh and prevents the salad from becoming watery.
Nutrition Facts
Per serving
430
Calories
31 g
Protein
17 g
Fat
39 g
Carbs
