Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.

Reviews

(1)
Most Helpful

I was looking for an excuse to use my smoked paprika and this was a good venue for it. I love tuna with chick peas and this was a good lunch, thanks!

Mirj August 14, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a