Photo: Ryan Benyi; Styling: Elizabeth Blake
Prep Time
10 Mins
Yield
Serves 6

How to Make It

In a large bowl, combine vinegar, mustard, 1/4 tsp. salt and 1/8 tsp. pepper. Whisk until salt has dissolved. Slowly whisk in olive oil until incorporated. Add tuna, chopped chickpeas, roasted peppers and olives to bowl and stir until well combined. Taste and season with additional salt and pepper, if desired. Cover and chill until ready to pack. Serve salad over greens or on bread or crackers, if desired.

Also appeared in: All You, None, 2013,Back to School Special

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