Tuna-Garbanzo Salad

This salad is easy, delicious and it packs a punch of Vitamin D, Omegas, fiber and lean protein.  Watch your portion though and do not over do it!

Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Yield: 4 servings (serving size: about 2 cups salad and 2 toasts)

Ingredients

• 2  quarts water
• 1  teaspoon  salt
• 2  cups  (1-inch) cut green beans (about 1/2 pound)
• 1/4  cup  finely chopped shallots (about 2 medium)
• 2  fire-roasted piquillo peppers, chopped
• 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1  garlic clove, minced
• 3  tablespoons  light mayonnaise
• 2  tablespoons  sherry vinegar
• 1  teaspoon  Spanish smoked paprika
• 4  cups  arugula
• 1  (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 8  (1-ounce) slices French bread

Preparation

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.

Nutritional Information

Calories:  391 (26% from fat)

Fat:  11.5g (sat 2.2g,mono 2.8g,poly 3.6g)

Protein:  23.7g

Carbohydrate:  46.5g

Fiber:  6.2g

Cholesterol:  23mg

Iron: 3.5mg

Sodium:  1052mg

Calcium:  198mg

Julianna Grimes Bottcher, Cooking Light, MARCH 2007