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Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper
• 3 medium tomatoes, cut into large chunks
• 1 large English cucumber, cut into large chunks
• 1 15-ounce can chickpeas, rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tablespoons sliced Kalamata olives
• 2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Description

The Fresh, Tangy Elements Of A Greek Salad—tomato, Cucumber, Feta, Olives And Lemony Vinaigrette—pair Well With Rich-tasting Sardines. Look For Sardines With Skin And Bones (which Are Edible) As They Have More Than Four Times The Amount Of Calcium As

Eating Well