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Ingredients

• 1 1/2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground pepper
• 2 small or 1 large tomato, cut into large chunks
• 1/2 large English cucumber, cut into large chunks
• 1 7-ounce can chickpeas (about 2/3 cup), rinsed
• 3 tablespoons crumbled feta cheese
• 2 tablespoons thinly sliced red onion
• 1 tablespoon sliced pitted Kalamata olives
• 1 4-ounce can 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