Albacore Tuna, Chickpea, and Roasted Beet Salad

Albacore Tuna, Chickpea, and Roasted Beet Salad

This photo may look familiar… I sent it out last week to promote a class I was teaching.  But for all my friends and followers who do not live close enough to get to class, here is the recipe!  The premise behind this recipe is putting together a great main dish salad with ingredients you have ‘on hand’:  (in pantry) canned albacore tuna, canned chickpeas; (in fridge) roasted beets, mixed salad greens, and cucumbers.  Please let me know how you like it!!

Albacore Tuna, Chickpea, and Roasted Beet Salad with Dijon Dressing (serves 4 main dish portions)

1/3 cup balsamic vinegar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

2 cans (5 ounces) albacore tuna packed in water, drained

1/2 teaspoon sea salt

Freshly ground black pepper

1 head romaine lettuce, trimmed and cut into 1-inch pieces

3 ounces baby spinach (3 cups)

1 package (8 ounces) cooked beets, quartered

1 can (15 ounces) chickpeas, drained and rinsed

Small seedless cucumber, diced

In a small bowl, whisk together vinegar, mustard, and oil. Reserve 1/3 cup dressing and combine tuna in dressing bowl. In a serving bowl, toss together romaine, spinach, beets, cucumbers and chickpeas. Toss salad with remaining dressing and top with tuna.

Enjoy!

 

 

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