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sardine salad with roasted peppers and parsley

Sardine Salad

With roasted red peppers, cucumbers and a bright oregano dressing
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American, Mediterranean
Servings 8 cups

Ingredients
  

  • 2 3.75 oz. cans boneless skinless sardines packed in oil
  • 1 14 oz. can chickpeas
  • 1 cup sharp provolone cheese cubed
  • 1 cucumber
  • 3/4 cup roasted red peppers

Oregano Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 3/4 tsp. dried oregano

Instructions
 

  • In a salad bowl, whisk together the mustard, red wine vinegar and oregano. While whisking, slowly pour in the olive oil until incorporated.
  • Chop the cucumber and cube the cheese. If the roasted red peppers are not cut into strips already, slice them into strips.
  • Drain the sardines and put them into the salad bowl. Break them up slightly with a fork. Drain the chickpeas and add them to the bowl, along with the roasted red peppers, cheese and cucumbers.
  • Gently toss everything in the dressing until coated.
Keyword easy, gluten free, healthy, low carb, protein
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