No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Tuna, Chickpea, and Beet Salad

  • Prep:
  • Total Time:
  • Servings: 4
Tuna, Chickpea, and Beet Salad

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.

Reviews (0)

Related Topics