EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 1/2 tablespoons lemon juice||1/2 large English cucumber, cut into large chunks|
|1 tablespoon extra-virgin olive oil||1 7-ounce can chickpeas, (about 2/3 cup), rinsed|
|1 small clove garlic, minced||3 tablespoons crumbled feta cheese|
|1 teaspoon dried oregano||2 tablespoons thinly sliced red onion|
|1/4 teaspoon freshly ground pepper||1 tablespoon sliced pitted Kalamata olives|
|2 small or 1 large tomato, cut into large chunks||1 4-ounce can sardines with bones, packed in olive oil or water, drained|
Whisk lemon juice, oil, garlic, oregano and pepper in a medium bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad between 2 plates and top with sardines.
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