Sardines With Chickpeas Lemon Parsley Recipes

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5 MINUTE MEDITERRANEAN SALAD WITH SARDINES AND CHICKPEAS



5 Minute Mediterranean Salad with Sardines and Chickpeas image

This bright and fresh Chickpea-Sardine Salad is complemented with tomatoes, cucumber and olives offering a lot of flavor plus a good dose ofomega-3 fatty acids.

Provided by OliveTomato.com

Categories     lunch     Salad

Number Of Ingredients 11

1 medium tomato chopped
1 small cucumber peeled and chopped in cubes
½ small onion finely chopped
½ cup boiled chickpeas (canned or from dry)
3 Kalamata olives pitted and sliced
2 teaspoons capers
3 ounce (100 g) canned sardines in olive oil (do not drain)
1-2 tablespoons chopped fresh parsley
1-2 teaspoons extra virgin olive oil for drizzling
1 ½ tablespoon fresh lemon juice
Ground black pepper

Steps:

  • Mix the first 6 ingredients in a medium bowl.
  • Add the sardines carefully, do not crush them or smash them. Add the lemon juice and gently toss, some sardines will break in smaller pieces.
  • Sprinkle with parsley and drizzle with 1-2 teaspoons olive oil (as needed depending on how much you used from the canned sardines).
  • Finish with some fresh ground pepper before serving.

SARDINES WITH CHICKPEAS, LEMON & PARSLEY ( COPY )



Sardines with Chickpeas, Lemon & Parsley ( Copy ) image

Yield 6

Number Of Ingredients 8

10 medium (7.5 cm) Sardine, fresh (or 8 large)
2 whole lemon(s) Lemon peel (zest)
1 bunch Parsley, Italian, fresh (roughly chopped)
1/2 cup White wine
1 tbsp Extra virgin olive oil
3 clove(s) Garlic (finely chopped)
2 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1 cup Cherry Tomatoes (halved)

Steps:

  • 1.Mix together the lemon zest, parsley and half of the chopped garlic and set aside.2. Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on the frill and heat until very hot. Add the oil, heat for a few seconds, then lay the sardines on the pan. sautee for 3 mins until the underside is golden, then turn over and saute for another 3 mins. Lift out of the pan and onto a plate.3. Fry the remaining garlic (add another splash of oil if you need to) for 1 minute until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 minute or until reduced by half.4. Tip in the chickpeas and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mixEnjoy!

Nutrition Facts :

SARDINES WITH CHICKPEAS, LEMON & PARSLEY



Sardines with chickpeas, lemon & parsley image

Sardines cooked on the barbie are a great summer treat - you can cook indoors too in a single pot

Provided by Good Food team

Time 20m

Number Of Ingredients 9

50g plain flour
10 sardines , scaled and cleaned (8 if large)
zest 2 lemons
large bunch flat-leaf parsley , leaves only, roughly chopped
3 garlic cloves , finely chopped
3 tbsp olive oil
glass white wine (about 125ml)
2x cans chickpeas or butterbeans, drained and rinsed
250g pack cherry tomatoes , halved

Steps:

  • Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
  • Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
  • Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
  • Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.72 milligram of sodium

SARDINES WITH PARSLEY OIL



Sardines with Parsley Oil image

We love tinned fish in the test kitchen - especially sardines! We used plain sardines packed in oil for this recipe, but they come packed with all sorts flavors like lemon, chile peppers, tomato, and herbs. Find your favorite!

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 1/4 cup finely chopped parsley, 2 tablespoons toasted pine nuts, the zest and juice of 1 lemon, 1 teaspoon honey and 1/2 teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.

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