Description

1. Wash the celery and trim the tops and bottoms. Use a mandoline or a sharp knife to cut each celery stalk into very thin slices, diagonally. Combine the celery slices with the chickpeas and parsley in a serving bowl.
2. In a small bowl whisk together the lemon juice, olive oil, cumin, salt and pepper to taste. Toss the salad with the dressing and allow to sit at room temperature for 10-15 minutes to allow the flavors to meld.
3. Remove the sardines from the tin, and break each one into two pieces. Top each individual serving of salad with four sardine pieces. Serve at room temperature.