Chopped Salad with Tuna and Chickpeas
The perfect lunch salad! Tons of crunchy, fiber-filled vegetables and protein-packed tuna to keep you full all afternoon. Portable, easy to make ahead and just delicious.
Servings: 2 servings
Ingredients
Salad
- 2 cups arugula, chopped
- 1 head endive, chopped
- ½ bulb fennel, chopped
- ½ small jicama, peeled and chopped
- 1 scallion, chopped
- ½ English cucumber or 2 persian cucumbers, chopped
- ½ can garbanzo beans, rinsed and drained
- 2 tbsp fresh parsley, chopped
- ¼ cup roasted and salted pistachio nuts
- ¼ cup feta, crumbled
- 1 can tuna, drained and flaked
Apple Cider Vinaigrette
- 3 tbsp apple cider vinegar
- 9 tbsp extra virgin olive oil
- 2 tsp dijon mustard
- 1 tsp maple syrup
- ½ tsp Worcheshire sauce
- ½ tsp kosher salt + freshly ground black pepper, each
Instructions
- Add all ingredients for the vinaigrette to a glass jar with a tight fitting lid. Shake until emulsified.
- Add all ingredients to a medium sized bowl and toss with enough vinaigrette to coat. Divide the salad among two bowls.
Notes
Enjoy the vinaigrette for several salads - it makes a good amount. Store in the refrigerator for up to 5 days. Before using bring to room temperature or for quick use, run the jar under warm water until the oil is liquefied.