Chunky Greek Salad Topped W/ Sardines
If you have about 15 minutes to spend in the kitchen, Chunky Greek Salad Topped W/ Sardines might be an amazing pescatarian recipe to try. This recipe serves 4 and costs $2.72 per serving. One portion of this dish contains approximately 24g of protein, 19g of fat, and a total of 398 calories. If you have seasoning, garlic, english cucumber, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. 72 people were glad they tried this recipe. A couple people really liked this main course. It is brought to you by Clean and Delicious. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Greek Salad with Sardines for Two, Greek Salad With Sardines, and Cheese-topped baked egg and sardines.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 15-oz can of chickpeas, drained and rinsed
2 4-oz cans sardines with bones, packed in water, drained
1 large English cucumber, quartered and halved
2 tbsp extra virgin olive oil
1/3 cup of feta cheese, crumbled
1 clove of garlic, minced
1 pint (10oz.) Grape tomatoes, halved
Fresh ground pepper to taste
The juice of 1 lemon (about 4 tbsp)
2 tbsp, sliced Kalamata olives
1 small whole-wheat pita
½ of a small red onion, thinly sliced
1 tbsp Greek Seasoning (I used McCormick & Schmick)
Equipment:
whisk
bowl
Cooking instruction summary:
Toast the pita bread until it is brown and crispy (but not burnt) and break into bite size pieces. Set pita aside.Whisk lemon juice, oil, garlic, Greek seasoning, and pepper in a large bowl until well combined.Add tomatoes, cucumbers, chickpeas, red onion, olives, feta cheese, and toasted pita*; gently toss to combine.Divide salad among four plates and top with sardines. Enjoy!*NOTE: If you are not serving the salad right away, do not add the pita to the mix because it will get too soggy. Simply crumble the pita onto the salad right before serving instead.Makes 4 servingsWhisk lemon juice, oil, garlic, Greek seasoning, and pepper in a large bowl until well combined.Add tomatoes, cucumbers, chickpeas, red onion, olives, feta cheese, and toasted pita*; gently toss to combine.Divide salad among four plates and top with sardines. Enjoy!*NOTE: If you are not serving the salad right away, do not add the pita to the mix because it will get too soggy. Simply crumble the pita onto the salad right before serving instead.Makes 4 servings
Step by step:
1. Toast the pita bread until it is brown and crispy (but not burnt) and break into bite size pieces. Set pita aside.
2. Whisk lemon juice, oil, garlic, Greek seasoning, and pepper in a large bowl until well combined.
3. Add tomatoes, cucumbers, chickpeas, red onion, olives, feta cheese, and toasted pita*; gently toss to combine.Divide salad among four plates and top with sardines. Enjoy!*NOTE: If you are not serving the salad right away, do not add the pita to the mix because it will get too soggy. Simply crumble the pita onto the salad right before serving instead.Makes 4 servings
4. Whisk lemon juice, oil, garlic, Greek seasoning, and pepper in a large bowl until well combined.
5. Add tomatoes, cucumbers, chickpeas, red onion, olives, feta cheese, and toasted pita*; gently toss to combine.Divide salad among four plates and top with sardines. Enjoy!*NOTE: If you are not serving the salad right away, do not add the pita to the mix because it will get too soggy. Simply crumble the pita onto the salad right before serving instead.Makes 4 servings
Nutrition Information:
covered percent of daily need
