Tuna Garbanzo Salad

By CorbettCook

Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Nutritional Information
Calories:391 (26% from fat)
Fat:11.5g (sat 2.2g,mono 2.8g,poly 3.6g)
Protein:23.7g
Carbohydrate:46.5g
Fiber:6.2g
Cholesterol:23mg
Iron:3.5mg
Sodium:1052mg
Calcium:198mg

Ingredients

• 2 quarts water
• 1 teaspoon salt
• 2 cups (1-inch) cut green beans (about 1/2 pound)
• 1/4 cup finely chopped shallots (about 2 medium)
• 2 fire-roasted piquillo peppers, chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 garlic clove, minced
• 3 tablespoons light mayonnaise
• 2 tablespoons sherry vinegar
• 1 teaspoon Spanish smoked paprika
• 4 cups arugula
• 1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 8 (1-ounce) slices French bread

Preparation

Step 1

Preparation
Preheat broiler.

Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.

Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.

Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.