MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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Albacore Tuna, Chickpea and Roasted Beet Salad



The premise behind this recipe is putting together a great main dish salad with ingredients you have ‘on hand’: (in pantry) canned albacore tuna, canned chickpeas; (in fridge) roasted beets, mixed salad greens, and cucumbers. The result is a delicious main dish salad!

Albacore Tuna, Chickpea, and Roasted Beet Salad with Dijon Dressing (serves 4 main dish portions)

©myplate2yours

1/3 cup balsamic vinegar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

2 cans (5 ounces) albacore tuna packed in water, drained

1/2 teaspoon sea salt

Freshly ground black pepper

1 head romaine lettuce, trimmed and cut into 1-inch pieces

3 ounces baby spinach (3 cups)

1 package (8 ounces) cooked beets, quartered

1 can (15 ounces) chickpeas, drained and rinsed

Small seedless cucumber, diced

In a small bowl, whisk together vinegar, mustard, and oil. Reserve 1/3 cup dressing and combine tuna in dressing bowl. In a serving bowl, toss together romaine, spinach, beets, cucumbers and chickpeas. Toss salad with remaining dressing and top with tuna.

Enjoy!

PRINTER FRIENDLY VERSION

#lunchanddinner #salad #GlutenFree

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