Tuna-Garbanzo Salad

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

1. Preheat broiler.
2. 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.
3. 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.
4. Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.