Sardines on Toast with Chickpea Salad

5 from 29 votes

Sardines on Toast with Chickpea Salad

Sardines on Toast get an upgrade in this easy recipe. Just toss chickpeas and roasted peppers in a red wine vinaigrette, add sardines, and serve!

Prep Time5

Cook Time10

Total Time15

Servings:

Calories: 517kcal

Author: Chef Molly Pisula

Ingredients

Baguette Toasts

1 baguette
3 tablespoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Sardine and Chickpea Salad

1 tablespoon red wine vinegar
3 tablespoons olive oil
¼ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 can chickpeas
1 jar roasted peppers 280g
2 tins sardines, boneless preferred 140g
fleur de sel to garnish (if desired)

Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cut baguette into ⅓-inch thick slices. Place in a single layer on an aluminum foil-lined sheet pan.
Combine olive oil with ¼ teaspoon salt and ⅛ teaspoon pepper. Use a pastry brush to paint the toasts with the olive oil mixture.
Bake for 10-12 minutes, until golden.
Meanwhile, whisk together 1 tablespoon red wine vinegar and 3 tablespoons olive oil in a large bowl.
Then whisk in oregano, salt, and pepper.
Drain and rinse chickpeas, then pat dry.
Drain roasted peppers, then pat dry. Cut peppers into ½ inch pieces.
Add chickpeas and peppers to the bowl with the vinaigrette and toss gently.
Drain sardines and separate each sardine into halves or smaller pieces.
Spoon chickpea salad onto toasts and top with sardine pieces.
Garnish with fleur de sel, if desired.

Notes

A baguette is not necessary for this recipe: feel free to replace with whatever bread you have handy, toasted or not. You can also serve sardines and chickpeas on crackers.

Note that sardines come both with bones and without. If you can find boneless, that works easiest for this recipe, but with bones works as well. As you are separating the sardines into halves, just peel off the strip of bones in the middle of the fish.

Nutrition