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Tuna, Chickpea and Red Pepper Salad

Photo: Ryan Benyi; Styling: Elizabeth Blake
Prep time 10 mins
Yield Serves 6

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 1/3 cup olive oil
  • 3 5-oz. cans light tuna, drained and flaked
  • 2 15-oz. cans chickpeas, drained, rinsed, coarsely chopped
  • 1 4 1/2-oz. jar roasted red peppers, drained, cut into 1/4-inch dice (about 3/4 cup)
  • 18 to 20 pitted black olives, halved or quartered (about 1/2 cup)
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 371
  • fat 15 g
  • satfat 3 g
  • protein 25 g
  • carbohydrate 34 g
  • fiber 7 g
  • cholesterol 21 mg
  • sodium 831 mg

How to Make It

  1. 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;