Tuna, Chickpea, and Beet Salad

By ClaudiaJan

Ingredients

• 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)

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.