Drain the beans and chickpeas thoroughly to remove excess liquid.
Place the sardines in a bowl and break them gently into bite‑sized pieces.
Add cherry tomatoes and the drained legumes to the bowl.
Sprinkle freshly chopped parsley over the mixture.
Whisk olive oil, lemon juice, mustard, salt and black pepper in a small bowl.
Pour the dressing over the salad ingredients.
Mix everything carefully to keep the sardines intact.
Taste and add more salt, pepper or lemon if needed.
Let the salad sit for a few minutes to allow flavours to meld.
Serve immediately for the freshest taste and texture.