Serves : 4
Ready in : 20 minutes
  2 Marina Sardines
  3 tablespoons lemon juice
  2 tablespoons extra-virgin olive oil
  1 clove garlic, minced
  2 teaspoons dried oregano
  1/2 teaspoon freshly ground pepper
  3 medium tomatoes, cut into large chunks
  1 large English cucumber, cut into large chunks
  1 15-ounce can chickpeas, rinsed
  1/3 cup crumbled feta cheese
  1/4 cup thinly sliced red onion
  2 tablespoons sliced Kalamata olives
  1. Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined.
  2. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
  3. Divide the salad among 4 plates and top with sardines.
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