MARTHASTEWART.COM

Tuna, Chickpea, and Beet Salad

Tuna, Chickpea, and Beet Salad

Have no idea what to serve for dinner tonight? Everyday Food editor Sarah Carey has an idea for you: a healthy, hearty salad that relies on common pantry items, canned chickpeas and tuna, combined with super convenient pre-prepped, storebought beets.

Everyday Food, May 2012
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 cans (5 ounces each) light tuna packed in water, drained and flaked
  • Coarse salt and freshly ground black pepper
  • 1 head romaine lettuce, trimmed and cut into 1-inch wedges
  • 3 ounces baby spinach (3 cups)
  • 1 package (about 8 ounces) cooked beets, quartered
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • Crusty bread, toasted (optional)

Directions

  1. In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.

  2. Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.