Sardines and Chickpea Salad—Worker Lunch

Overview

Chickpea diced vegetable salad, paired with oil-soaked sardines. It does not need to be heated and can be eaten directly. It includes staple food, vegetables and fish. It is a complete and nutritious meal. It is very suitable for taking lunch to work and school~

Tags

• appetizers
• chickpeas
• colorful diced vegetables
• olive oil
• star anise
• zanthoxylum bungeanum
• black olives
• black pepper
• canned sardines
• lemon juice
• parsley
• salt

Ingredients

Steps

1. 1 Soak the chickpeas one day in advance, then add Sichuan peppercorns and star anise and cook until floury (45-60 minutes)

   

2. 2 Blanch frozen diced colorful vegetables (corn kernels, peas, diced carrots, beans) in salt water until cooked, drain and set aside. Chopped black olives

   

3. 3 15ml olive oil, 2 tablespoons canned sardine oil, add 30ml lemon juice, salt and black pepper, stir evenly

   

4. 4 Whip until slightly emulsified

   

5. 5 Stir together the cooked and drained chickpeas, diced colorful vegetables, chopped black olives, and the sauce prepared in step 3, and mix well.

   

6. 6 Place the sardines on top and add a little salt, freshly ground black pepper, and parsley leaves according to taste.