A Simple + Savory Summer Salad Recipe

From Amsterdam-based Cook, Yvette van Boven


When it comes to summer salads, we like ours packed with savory ingredients that will fill us up, while still staying light & refreshing to nibble on outdoors. We're happy to report that the Chickpea Salad with Sardines by Yvette van Boven checks off all of our summer salad requirements. It's zesty and light with it's dressing and herbs, but with the added savory + salty goodness of chickpeas and sardines (want to skip the sardines? it's still perfectly delicious and filling without!). Here's the recipe below, which can be found in Yvette's book Home Made Basics.  


Recipe Instructions: 

1. Carefully place the sardines on a paper towel

2. Make the dressing: In a bowl, mix the lemon zest and juice, cumin, smoked paprika, cayenne, and salt. Then whisk in the olive oil until the dressing has emulsified. Then add the onion and let stand for 10 minutes so the onion softens.

3. Optional: heat up Panko bread crumbs in olive oil in a skillet until brown, season with salt and pepper. 

4. Make the salad: Add the chickpeas to the dressing bowl (we used white and black chickpeas in ours!), cucumber cubes, geta, olives, mint leaves, baby spinach (a spring mix works, too!) and chives. Toss it around well! 
5. Serve the salad, add sardines on top, and sprinkle the bread crumbs over it.


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Planning to try it at home yourself? Let us know how it goes! 
Team R/S
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