Tuna, Chickpea, and Beet Salad

Prep Time:
15 mins
Total Time:
15 mins

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.


  • cup balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 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.

Related Articles