For the chickpea salsa:

  • 400g tin of chickpeas, drained and rinsed
  • 2 tomatoes, cut into small cubes
  • 1 clove garlic, grated
  • 14g coriander
  • 14g mint
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • 2 tbsp pine nuts, toasted

For the sardines:

  • 10 fresh sardines, gutted, scaled and butterflied
  • 4 tbsp freshly chopped parsley, washed
  • 2 tbsp freshly chopped coriander, washed
  • 1 lemon, zested and juiced
  • 1 tbsp sumac
  • 2 garlic cloves, finely chopped
  • 4 tbsp low-fat Greek yogurt


  1. 1

    Smash the chickpeas in a small bowl using the back of a fork, so that some are partially smashed and some are left whole. Add the tomatoes, garlic, coriander, mint, olive oil and lemon juice, then scatter over the pine nuts0.

  2. 2

    Preheat the grill to high. Lay the prepared sardines skin side-up in a single layer on a lined baking tray. Mix together the parsley, coriander, lemon zest and juice, sumac, garlic and Greek yogurt in a bowl. Spoon evenly over the sardines, making sure they are all covered. 

  3. 3

    Grill for 5 minutes, or until the sardines are completely cooked through and the skin is blistered. Serve immediately with the salsa. 

Nutritional Details

Each serving provides
  • Energy 1461kj 349kcal 17%
  • Fat 17.0g 24%
  • Saturates 3.1g 16%
  • Sugars 3.2g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

12.9g carbohydrate 4.8g fibre 33.7g protein

Also in these Scrapbooks

Back to top