Tuna-Garbanzo Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Yield: 4 servings (serving size: about 2 cups salad and 2 toasts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 26%
  • Fat: 11.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 23.7g
  • Carbohydrate: 46.5g
  • Fiber: 6.2g
  • Cholesterol: 23mg
  • Iron: 3.5mg
  • Sodium: 1052mg
  • Calcium: 198mg

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.
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