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)
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.