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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Salads Beans Seafood Vegetables Spanish Easy European Beginner Cook Fish Stove Top Comfort Food Inexpensive Tuna Chick Peas Garbanzos Saltwater Fish Green Yellow Beans Taste Mood Equipment

Tuna Garbanzo Salad

I love the light spicy flavor of the dressing on this salad. The original recommends using premium tuna (the kind that comes in a glass jar) but my grocer doesn't carry premium fish (at least i have never seen it there), so i just use good old charlie the tuna. If fresh arugula (rocket) is not available, use another soft green. I like to sub baby spinach or mixed field greens. From cooking light march 2007.

Steps

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 bowl , stirring well.
Add mayonnaise mixture to bean mixture.
Toss gently to combine.
Arrange 1 cup arugula on each of 4 plates.
Top each serving with about 1 cup bean mixture.
Divide tuna evenly among plates.
Sprinkle cheese evenly over bread slices.
Place bread on a baking sheet.
Broil 2 minutes or until lightly toasted.
Serve toasts with salad.

Ingredients

water, salt, green beans, shallot, piquillo peppers, garbanzo beans, garlic clove, light mayonnaise, sherry wine vinegar, smoked paprika, arugula, tuna packed in oil, fresh parmesan cheese, french bread