Clay's Kitchen : Salad and Salad Dressing Recipes

Salad and Salad Dressing Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Tuna, Chickpea and Red Pepper Salad

Recipe from: dicentra
Servings: 4

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
salt and pepper
⅓ cup olive oil
3 5 ounce cans light tuna, drained and flaked
2 15 ounce cans chickpeas, drained, rinsed, coarsely chopped
1 4½ ounce jar roasted red peppers, drained, cut into ¼ inch dice, about ¾ cup
18 to 20 pitted black olives, halved, about ½ cup
2 tablespoons chopped fresh parsley

In a large bowl, combine vinegar, mustard, ¼ teaspoons salt and ⅛ teaspoons pepper. Whisk until salt has dissolved. Slowly whisk in olive oil until incorporated. Add tuna, chopped chickpeas, roasted peppers and olives to bowl and stir until well combined. 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.

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