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Sardine and Chickpea Salad with Lemon-Tahini Dressing

Name: Sardine and Chickpea Salad with Lemon-Tahini Dressing
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Ingredients: 2 cans sardines in olive oil (about 120g each), drained; 1 can chickpeas (15 oz), drained and rinsed; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 4 cups mixed salad greens; 2 tbsp tahini; 1 tbsp lemon juice; 1 tbsp olive oil; 2-3 tbsp water; 1 small garlic clove, grated; 1 salt and pepper

A protein-packed salad of sardines, chickpeas, and crisp vegetables tossed in a lemony tahini dressing.

Servings

3 servings

Prep

15 min

Canned sardines are an underrated pantry staple — quick, affordable, and packed with flavor once you toss them with crisp vegetables and a good dressing. Here they're paired with chickpeas, cucumber, and tomato, all brought together with a creamy lemon-tahini dressing.

Sardines, especially eaten with their soft bones, are one of the better food sources of calcium, a mineral frequently mentioned around menopause and bone health, and chickpeas add their own place among phytoestrogen-rich legumes. Tahini contributes further calcium along with healthy fats, rounding out a salad that's more filling than it looks.

This keeps well for a next-day lunch — just store the dressing separately and toss just before eating so the vegetables stay crisp.

Ingredients

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Where to find these ingredients

These ingredients are standard at most major European supermarkets.

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Sardine and Chickpea Salad with Lemon-Tahini Dressing

Ingredients

For the salad

For the dressing

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