Tuna, Chickpea and Red Pepper Salad

All You September 2012

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons red wine vinegar
• 1  teaspoon Dijon mustard
•  salt and pepper
• 1⁄3 cup olive oil
• 3 (5 ounce) cans  light tuna, drained and flaked
• 2 (15 ounce) cans chickpeas, drained, rinsed, coarsely chopped
• 1 (4 1/2ounce) jar  roasted red peppers, drained, cut into 1/4-inch dice (about 3/4 cup)
• 18 -20  pitted black olives, halved (about 1/2 cup)
• 2  tablespoons  chopped fresh parsley

Directions

1. In a large bowl, combine vinegar, mustard, 1/4 teaspoons salt and 1/8 teaspoons pepper. Whisk until salt has dissolved.
2. Slowly whisk in olive oil until incorporated. Add tuna, chopped chickpeas, roasted peppers and olives to bowl and stir until well combined.
3. Taste and season with additional salt and pepper, if desired. Cover and chill until ready to pack. Serve salad over greens or on bread or crackers, if desired.