For the chickpea salad, heat one tablespoon of olive oil in a pan over a medium heat. Add the onion, red pepper, paprika and cinnamon and fry until the onion and pepper have softened.
Add the remaining chickpea salad ingredients, except the parsley and heat just to warm through.
Add the parsley and stir through to combine.
For the sardines, preheat the grill to its highest setting.
Mix the olive oil and lemon juice together in a bowl.
Place the sardines onto a baking tray and brush with the lemon and oil mixture.
Grill the sardines for 4-5 minutes on each side, or until just cooked through.
To serve, place the toasted sourdough bread onto four plates. Place three grilled sardines onto each piece of toast and spoon the chickpea salad alongside each.