Ingredients
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3 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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2 teaspoons dried oregano
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½ teaspoon freshly ground pepper
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3 medium tomatoes, cut into large chunks
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1 large English cucumber, cut into large chunks
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1 15-ounce can chickpeas, rinsed
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⅓ cup crumbled feta cheese
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¼ cup thinly sliced red onion
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2 tablespoons sliced Kalamata olives
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2 4-ounce cans sardines with bones, packed in olive oil or water, drained
Directions
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Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad among 4 plates and top with sardines.
