Tuna Chopped Salad

Tuna Chopped Salad
Photo by Beatriz Da Costa

Ingredients

  • 2 6-ounce cans tuna in oil
  • 1 15.5-ounce can chickpeas
  • 1 head radicchio, shredded
  • 2 tablespoons red wine vinegar
  • ½ teaspoon freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • + 6 more ingredients
    • 6 tablespoons olive oil
    • 1 ¼ tablespoons kosher salt
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ½ pound carrots (about 3 carrots), peeled and diced
    • ½ pound green beans, trimmed and diced
    • 2 small fennel bulbs, trimmed and diced (about 2 cups)

Mix the onion and vinegar in a small bowl, cover, and set aside for 30 minutes, stirring halfway through. Combine the fennel, green beans, and carrots in a large bowl. Drain the chickpeas and add them to the large bowl with the tomatoes and radicchio; gently toss. Drain the onion slices, reservin...

View full recipe at My Recipes

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