Tuna Chickpea And Beet Salad Recipe

Ingredients

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)

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.

Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.