Sardine, chickpea and roasted pepper toasts

Sardine, chickpea and roasted pepper toasts
  • Serves icon Serves 2-4
  • Time icon Hands-on time 15 min, oven time 30 min

Looking to improve your working from home lunches? Try these sardine toasts with chickpeas and roasted red peppers for a delicious and nutritious lunch that will see you through until dinner time.

Want to make more of a meal from your tin of sardines? Try using tinned sardines in this budget-friendly sardine fishcakes recipe.

Nutrition: Per Serving (for 4)

Calories
428kcals
Fat
23g fat (3.2g saturated)
Protein
17.4g protein
Carbohydrates
33.2g carbs (8.1g sugars)
Fibre
9.7g fibre
Salt
0.9g salt
Calories
428kcals
Fat
23g fat (3.2g saturated)
Protein
17.4g protein
Carbohydrates
33.2g carbs (8.1g sugars)
Fibre
9.7g fibre
Salt
0.9g salt

Ingredients

  • 1 red onion, cut into wedges
  • 3 mixed peppers, sliced
  • Splash of olive oil
  • 400g tinned chickpeas, drained and rinsed
  • 1 tsp sweet smoked paprika
  • 2 tbsp chopped fresh flatleaf parsley
  • Zest and juice of 1 lemon
  • 4 slices of bread, toasted
  • 4-8 tbsp aioli (garlic mayonnaise)
  • 140g tinned sardines in oil, drained

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the onion and peppers with a splash of oil in a roasting tray and cook for 15 minutes.
  2. Add the chickpeas and smoked paprika, toss again, then return to the oven for 12-15 minutes to crisp the chickpeas. Remove from the oven and mix in the parsley, lemon zest and lemon juice.
  3. Spread each hot piece of toast with 1-2 tbsp of aioli, then spoon the roast veg and chickpeas mixture over. Top with the sardines, to serve.

delicious. tips

  1. Serve this as a salad with peppery leaves and crunchy bread croutons if you prefer.

Recipe By

Sophie Austen-Smith

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