Ingredients:
- 1 16oz Can Chickpeas, rinsed and drained
- 2/3 Cups Cucumbers, seeded & diced
- 2 Tins of Cole’s Petite Sardines in olive oil
- 1/2 Cup Crumbled Feta Cheese
- 1/2 Cup Pitted & Sliced Black Olives
- 1 Tbsp Chopped Mint Leaves
- 1 Tbsp Chopped Chives
- 1 Medium Lemon, zest & juiced
- 1 Tbsp Olive Oil
- Cracked Black Pepper
Directions:
In a medium bowl, stir together chickpeas, cucumber, feta, olives, lemon zest and juice, mint, and the olive oil. Arrange 2-3 fillets on each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper.
