Mediterranean Tuna Salad

By ccavaletti

Ingredients

• 2 cans (5 oz ea) tuna packed in olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 head iceberg lettuce, chopped
• 4 c baby arugula, chopped
• 6 Tbsp pesto
• 2 lemons, 1 juiced and 1 sliced into wedges
• Salt
• 1 pinch cayenne
• 1/4 lb pitted kalamata olives (about 3/4 cup), halved
• 1-1/4 c grape tomatoes, quartered

Details

Servings 4

Preparation

Step 1

Drain the oil from the tuna into a medium bowl. Add the chickpeas and toss to coat.

In a large salad bowl, toss together the lettuce and arugula.

In a small bowl, whisk together the pesto, lemon juice, 1/4 tsp salt and the cayenne.

Just before serving, toss the greens with the dressing and divide among 4 plates.

Top with the tuna, chickpeas, olives and tomatoes. Serve with the lemon wedges.

From Everyday with Rachael Ray.