Sardine Salad With Chickpeas And Feta

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18 sardine fillets

1/4 cup olive oil

2 tablespoons flour

1 tablespoon finely ground cornmeal (or substitute equal amount flour)

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/2 cups (1 16-ounce can) chickpeas, drained

2/3 cup diced, seeded cucumber

1/2 cup crumbled feta cheese

1/2 cup pitted and sliced black olives

Zest and juice of 1 medium lemon

1 tablespoon chopped mint leaves

1 tablespoon chopped chives

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