Mix all of the ingredients for the dressing and adjust with more lime or olive oilif you feel it's a bit bitter or acidic.
Mix half of the sauce with the lettuce leaves. I used purple and green leaves for this recipe.
Place on the base of a bowl.
Chop the tomato, the avocado and the beetroot and place on top.
Mix the canned chickpeas with the tsp of sambal oelek and add to the bowl.
Last step: stir fry the sardines with a tiny bit of olive oil and some salt. Medium-high heat will get you that crispy outside in a couple of minutes.
Add some drops of the dressing on top of everything and finally place the fish (once it's cooled a little bit) on top.
Recipe Notes
If you can't find small sardines, fresh anchovies are great too. If you don't like sesame or are allergic to it, change tahini for nut butter and use hemp seeds instead of sesame seeds on top.