Sardine, chickpea and roasted pepper toast
#tinnedfish has over 56 million views on TikTok. We're jumping on the hype with this easy brunch recipe.
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
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.