Sardine, chickpea and roasted pepper toast

Serves: 2-4

 

INGREDIENTS

1 red onion, cut into wedges

3 mixed peppers, sliced

Splash of olive oil

400g tinned chickpeas, drained and rinsed

1 tsp sweet smoked paprika

2 tbsp chopped fresh flatleaf parsley

Zest and juice of 1 lemon

4 slices of bread, toasted

4-8 tbsp aioli (garlic mayonnaise)

140g tinned sardines in oil, drained

 

METHOD

Heat the oven to 200°C/180°C fan/gas 6. Toss the onion and peppers with a splash of oil in a roasting tray and cook for 15 minutes.

Add the chickpeas and smoked paprika, toss again, then return to the oven for 12-15 minutes to crisp the chickpeas. Remove from the oven and mix in the parsley, lemon zest and lemon juice.

Spread each hot piece of toast with 1-2 tbsp of aioli, then spoon the roast veg and chickpeas mixture over. Top with the sardines, to serve.

 

Recipe credit: Delicious.