Zesty Lemon Sardine Bowl

Zesty Lemon Sardine Bowl

Bright lemon and briny sardines top a grain bowl built for a quick, protein-rich lunch.

Total 15 min Makes 2 servings Calories 520/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

This bowl pairs tinned sardines with lemony marinated chickpeas, crisp cucumber, and fluffy grains for a Mediterranean-inspired meal that comes together in minutes. It's a satisfying option for a quick weekday lunch or light dinner, with a tangy dressing that ties the components together.

Ingredients

  • 2 cans sardines in olive oil, drained
  • 2 cups cooked quinoa
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/4 cup feta cheese, crumbled
  • 0 salt and black pepper, to taste

Method

  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic to make the dressing.

  2. In a large bowl, toss the chickpeas with half of the lemon dressing and let sit for 10 minutes to marinate.

  3. Divide the cooked quinoa between two bowls as the base.

  4. Arrange the marinated chickpeas, diced cucumber, cherry tomatoes, and red onion over the quinoa in each bowl.

  5. Top each bowl with the drained sardines, arranging them gently to keep the fillets intact.

  6. Drizzle the remaining lemon dressing evenly over both bowls.

  7. Sprinkle with crumbled feta and chopped parsley, season with salt and black pepper to taste, and serve immediately.

Rate this recipe

★ 3.9 (1)

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    Zesty Lemon Sardine Bowl

    This bowl pairs tinned sardines with lemony marinated chickpeas, crisp cucumber, and fluffy grains for a Mediterranean-inspired meal that comes together in minutes. It's a satisfying option for a quick weekday lunch or light dinner, with a tangy dressing that ties the components together.

    15 min 2 servings 520 cal

    Ingredients

    • 2 cans sardines in olive oil, drained
    • 2 cups cooked quinoa
    • 1 cup canned chickpeas, drained and rinsed
    • 1 cucumber, diced
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 clove garlic, minced
    • 1/4 cup feta cheese, crumbled
    • 0 salt and black pepper, to taste

    Method

    1. 1

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic to make the dressing.

    2. 2

      In a large bowl, toss the chickpeas with half of the lemon dressing and let sit for 10 minutes to marinate.

    3. 3

      Divide the cooked quinoa between two bowls as the base.

    4. 4

      Arrange the marinated chickpeas, diced cucumber, cherry tomatoes, and red onion over the quinoa in each bowl.

    5. 5

      Top each bowl with the drained sardines, arranging them gently to keep the fillets intact.

    6. 6

      Drizzle the remaining lemon dressing evenly over both bowls.

    7. 7

      Sprinkle with crumbled feta and chopped parsley, season with salt and black pepper to taste, and serve immediately.