Insalata di sardine e ceci (Sardine and Chickpea Salad)

Frankstarters/antipasti18 Comments

Sardine and Chickpea Salad

One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: fagioli e tonno, or Bean and Tuna Salad. Well, the other day I was rummaging through my pantry, not really feeling like cooking—yes, it happens even to me sometimes—and found a can of ceci (chickpeas) and a can of sardines packed in olive oil. And the thought occurred to me: would these go together as well? I tried my Sardine and Chickpea Salad and found it wonderfully satisfying.

You make this simple salad in the same way you make tonno e fagioli. To my taste, the result was just as delicious as the classic antipasto—if anything, it’s even more sumptuous. It exemplifies how taking a tried-and-true idea and making a few tweaks can produce something familiar, yet new. It’s the kind of creativity that like best.

Sardine and Chickpea Salad makes a great antipasto or, with some crusty bread, a light lunch or supper.

Ingredients

Serves 4-6

  • 2-3 cans of sardine fillets, best quality
  • 2-3 cans of chickpeas, rinsed and drained
  • 1/2 medium red onion, chopped
  • A few sprigs of fresh parsley, finely chopped
  • Juice of 1/2 fresh lemon
  • Olive oil
  • Salt and pepper

Directions

Combine the sardine fillets and chickpeas in a large bowl, then add the chopped red onion and chopped parsley, a generous pour of fruity olive oil and a few drops of freshly squeezed lemon juice. Season generously with salt and pepper and mix together well.

Taste, adjust the seasoning if need be, and serve, over a bed of greens if you like.

Notes

The success of an easy cupboard recipe like Sardine and Chickpea Salad will depend very much of the quality of your main ingredients. Canned sardines, in particular, can vary wildly in quality and taste. I won’t give recommendations here—I’ll have to do more of my own research before I’d be comfortable doing that—but I will say that Portuguese sardines are generally considered the best. A quick Google search for “best canned sardines” will give you a good starting point for your own search. One thing for sure,  however: do look for sardines that are packed in olive oil and without any extraneous flavors.

Print Recipe
Sardine and Chickpea Salad

Insalata di sardine e ceci (Sardine and Chickpea Salad)

Total Time5 minutes

Ingredients

  • 2-3 cans of sardine fillets best quality
  • 2-3 cans of chickpeas rinsed and drained
  • 1/2 medium red onion chopped
  • A few sprigs of fresh parsley finely chopped
  • Juice of 1/2 fresh lemon
  • Olive oil
  • Salt and pepper

Instructions

  • Combine the sardine fillets and chickpeas in a large bowl, then add the chopped red onion and chopped parsley, a generous pour of fruity olive oil and a few drops of freshly squeezed lemon juice. Season generously with salt and pepper and mix together well.
  • Taste, adjust the seasoning if need be, and serve, over a bed of greens if you like.

 

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18 Comments on “Insalata di sardine e ceci (Sardine and Chickpea Salad)”

  1. Reply

    I had fresh sardine fillets so I covered them with anchovy, panko, chilli and parm crumb before grilling crisp and serving on the chickpea salad to which I added some shaved fennel, pinenuts and raisins. Delicious.

  2. Reply

    I thought I invented this. Turns out you’ve known about it for much longer than me! I add green olives, pickled lemons and tahini for dressing

    1. Reply

      Hehe! Like they say, great minds think alike! Next time I make this, I’ll try it your way. Sounds Moroccan inspired?

  7. Reply

    funny what the pantry will yield or the mind that is … great things sometimes comes from not wanting to try to hard…

  9. Reply

    I can totally taste this in my head and imagine that it tastes balanced and that the sardines and ceci work together beautifully. Yum.

  10. Reply

    You just touched one of my favourite meals ever, Tuna and chickpeas salad. It's funny because I always thought it was a Portuguese dish, but surprised to hear the Italians make it in the exact same way, apart from the addition of chopped parsley and a touch of lemon juice. Love the sardines replacement! You so gave me cravings, must have it very soon, especially now the weather is so gorgeous! Just perfect!!

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