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Sardine, chickpea and roasted pepper toasts

Name: Sardine, chickpea and roasted pepper toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2-4
Cuisine: Mediterranean recipes
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

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 14 Jan 21
Updated: 18 Mar 24

Sardine, chickpea and roasted pepper toasts

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.

Easy
January 2021

Test kitchen approved

Serves 2-4
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

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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

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Method

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.
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.
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.