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Tuna, Chickpea, and Beet Salad


This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2012


  • 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)


  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.

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