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Greek Salad with Sardines
and orzo / chickpeas / tomatoes / olives / artichoke hearts

Active: 30 min Total: 30 min

No need to heat up the kitchen for this fresh entree salad that is packed with Greek-inspired flavors like sardines, chickpeas, olives, and artichoke hearts. For an added layer of flavor, marinate the chickpeas in some of the vinaigrette before serving.
Smarts #1: Sardines are small canned fish that give the salad a briny, salty flavor. Canned tuna works really well here, too.
Smarts #2: If you're making the soup later this week, make a double batch of orzo tonight and reserve half for the soup.

Tags

Ingredients

Servings:
4
Metric
Greek Vinaigrette:
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 1/2 Tbsp
Greek Salad with Sardines and Orzo:
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Greek Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
  • Sardines (4 oz / 115 g) - 1 can, drained and rinsed (sub canned tuna)
  • Artichoke hearts (14 oz / 397 g) - 1 can, drained and rinsed; chopped if needed
  • Tomatoes, medium - 2, chopped
  • Olives, pitted Kalamata - 1/2 cup, drained and rinsed (sub any type olive)
  • Mixed greens - 8 oz (sub any type lettuce)
  • Sunflower seeds - 1/4 cup
Orzo:
  • Pasta, uncooked orzo - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cook orzo - (Double if making Wednesday’s meal.) Cook orzo according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, honey, and oregano. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Marinate beans - Drain and rinse beans. Combine beans with first portion of Greek Vinaigrette. Let beans marinate for at least 20 minutes and up to 5 days. (Can be done up to 5 days ahead)
  4. Sardines / Artichoke hearts / Tomatoes / Olives - Prep as directed.

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Make

  1. If orzo was made ahead, you can serve it chilled or warm it slightly in the microwave. (Reserve half if doubled.)
  2. Set out all salad ingredients if you want to assemble salads at the table. Alternatively, toss greens, orzo, artichoke hearts, tomatoes, and olives with second portion of vinaigrette until dressed to your liking. Top salads with sardines, marinated beans, and sunflower seeds. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (22)
Gluten-free (3)
Paleo (2)
Vegetarian (13)

18 reviews

Made the original recipe the first night with tuna and was very meh on it. Second night I switched to vegetarian and much preferred it with the feta.

By: Alyson
Posted: Sep 24, 2020
Diet: Vegetarian
0 Helpful

Not a fan of these flavors general, I liked this more then I thought I would but probably won't make again.

By: Ila
Posted: Sep 11, 2020
Diet: Original
0 Helpful

I used hard boiled eggs instead of sardines and this was huge hit. Even my kids ate almost everything on their plates.

By: Sarah
Posted: Sep 09, 2020
Diet: Paleo
0 Helpful

We enjoyed the sardines, glad to have someone give us the push to add them to our rotation!

By: Hayley
Posted: Sep 02, 2020
Diet: Gluten-free
0 Helpful

Delicious and even better as leftovers!

By: Rosemary
Posted: Aug 31, 2020
Diet: Original
0 Helpful

Super easy and customizable for everyone!

By: Monica
Posted: Aug 29, 2020
Diet: Original
0 Helpful