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Lilly’s Table

 
 
© Lillys-Table.com Photo of Garbanzo Bean & Brisling Salad
 

Tags: Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Garbanzo Bean & Brisling Salad

 

If you like tuna & bean salads, do not hesitate to try this one. A few of you may be turned off from it since brislings are technically sardines. I hesitated too, until we tasted it and then we almost forgot to take a photo because we were too busy devouring it. Sardines are packed with Omega-3 oils, are low-mercury and are one of the best fish to eat sustainably. This dish is inspired by Alton Brown’s weight-loss trick of eating Sardine-Avocado Sandwiches. Be sure to buy a nice quality can of sardines, smoked is nice, and be sure it is packed in olive oil for an extra dose of healthy fat.

Ingredients

  • 1½ tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1 tablespoon dijon mustard
  • 3 tablespoons olive oil, extra virgin, or the strained oil from the sardines
  • 1 can garbanzo beans, strained or about 1 1/2 cups cooked
  • 1 avocado, ripe and a touch soft
  • 1 can sardines
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Whisk together the lemon juice, garlic, mustard and slowly whisk in the olive oil or strained sardine oil.

Fold in the garbanzo beans and avocado, cut into small chunks. Toss until thoroughly coated. Add the strained sardines, gently break apart with the spoon and fold into the salad. Season with black pepper to taste. Add salt if necessary, but the little fishies are typically salty.