TUNA, CHICKPEA, AND BEET SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tuna, Chickpea, and Beet Salad image

This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 10

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 cans (5 ounces each) light tuna packed in water, drained and flaked
Coarse salt and freshly ground black pepper
1 head romaine lettuce, trimmed and cut into 1-inch wedges
3 ounces baby spinach (3 cups)
1 package (about 8 ounces) cooked beets, quartered
1 can (15.5 ounces) chickpeas, drained and rinsed
Crusty bread, toasted (optional)

Steps:

  • In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
  • Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.

Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g

There are no comments yet!