Tuna Garbanzo Salad

Name: Tuna Garbanzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 quarts water; 1 teaspoon salt; 2 cups green beans, cut into 1-inch pieces; 1/4 cup shallot, finely chopped (about 2 medium); 2 fire-roasted piquillo peppers, chopped; 1 (15 ounce) can garbanzo beans, rinsed and drained; 1 garlic clove, minced; 3 tablespoons light mayonnaise; 2 tablespoons sherry wine vinegar; 1 teaspoon smoked paprika; 4 cups arugula; 1 (7 7/8 ounce) jar premium tuna packed in oil, drained and flaked; 1/4 cup fresh parmesan cheese, grated; 8 ounces French bread, sliced into 8 slices

Submitted by ksduffster

"I love the light spicy flavor of the dressing on this salad. The original recommends using premium tuna (the kind that comes in a glass jar) but my grocer doesn't carry premium fish (at least I have never seen it there), so I just use good old Charlie the Tuna. If fresh arugula (rocket) is not available, use another soft green. I like to sub baby spinach or mixed field greens. From Cooking Light March 2007."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

2 quarts water
1 teaspoon salt
2 cups green beans, cut into 1-inch pieces
¹⁄₄ cup shallot, finely chopped (about 2 medium)
2 fire-roasted piquillo peppers, chopped
1 (15 ounce) can garbanzo beans, rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry wine vinegar
1 teaspoon smoked paprika
4 cups arugula
1 (7 7/8 ounce) jar premium tuna packed in oil, drained and flaked
¹⁄₄ cup fresh parmesan cheese, grated
8 ounces French bread, sliced into 8 slices

directions

Preheat broiler.
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.
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.
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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Reviews

I was looking for an excuse to use my smoked paprika and this was a good venue for it. I love tuna with chick peas and this was a good lunch, thanks!

Mirj2338

RECIPE SUBMITTED BY

ksduffster

I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley. I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports. When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> "My motivation to cook is that I'm always hungry." -Jacques Pepin

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