Greek Salad with Wild Pacific Sardines

Ingredients:

• 3 Tbsp lemon juice
• 2 Tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 2 tsp dried oregano
• ½ tsp freshly ground pepper
• 3 medium tomatoes, cut into large chunks
• 1 large English cucumber, cut into large chunks
• 1 15-ounce can chickpeas, rinsed
• ⅓ cup crumbled feta cheese
• ¼ cup thinly sliced red onion
• 2 Tbsp sliced Kalamata olives
• (2) 4.2-ounce (120 g) cans RAINCOAST TRADING Wild Pacific Sardines in Spring Water, drained

Preparation:

• Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined
• Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine
• Divide the salad among 4 plates and top with sardines

Serves 4