lunch · Mediterranean-inspired
Sardine, Chickpea & Tomato Salad
A budget-friendly no-cook lunch with sardines, chickpeas, tomatoes, and lemon.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 2 servings
- 4¼ oz sardine, drained
- 1½ cups chickpea, drained and rinsed
- 1 cup tomato, halved
- 1 cup cucumber, diced
- 2 tbsp lemon juice
- ¼ cups parsley, chopped
- ¼ tsp salt
Equipment
Mixing bowl
How to make it
- 1
Whisk the lemon juice, parsley, and salt in a bowl.
- 2
Fold in the chickpeas, tomatoes, cucumber, and sardines, keeping the sardine pieces mostly intact. Serve immediately or chill.
Storage & leftovers
Refrigerate for up to 2 days.
Serve cold; do not reheat.
Dietary & allergen notes
Suitable for: gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, pescatarian.
Contains fish. Packaged ingredients can vary, so check labels and cross-contact information.
