Tuna-Garbanzo Salad

Tuna-Garbanzo Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 quarts water
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 4 cups arugula
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 garlic clove, minced
  • ¼ cup finely chopped shallots (about 2 medium)
  • + 21 more ingredients
    • 1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
    • 1 teaspoon Spanish smoked paprika
    • 3 tablespoons light mayonnaise
    • 1 teaspoon Spanish smoked paprika
    • 2 quarts water
    • ¼ cup finely chopped shallots (about 2 medium)
    • 1 teaspoon salt
    • 3 tablespoons light mayonnaise
    • 2 tablespoons sherry vinegar
    • 4 cups arugula
    • 8 (1-ounce) slices French bread
    • 1 teaspoon salt
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
    • 2 fire-roasted piquillo peppers, chopped
    • 2 cups (1-inch) cut green beans (about 1/2 pound)
    • 2 tablespoons sherry vinegar
    • 1 garlic clove, minced
    • 8 (1-ounce) slices French bread
    • 2 fire-roasted piquillo peppers, chopped
    • 2 cups (1-inch) cut green beans (about 1/2 pound)

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 bow...

View full recipe at My Recipes

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