Ingredients
2 6-oz cans solid-white tuna, drained
1 10-oz can chickpeas, drained and rinsed
1/2 cup parsley, chopped
1 7-oz bottled roasted red pepper, drained, rinsed and diced
2 tbsp drained capers
1 medium shallot, chopped
1 tbsp lemon juice
2 tsp red wine vinegar
1/2 tsp sugar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1/4 cup EEVO
4 cups mixed field greens
Preparation
Combine tuna, chickpeas, parsley, red pepper and capers in bowl.
In another bowl, combine shallot, lemon juice, vinegar, sugar, mustard, salt and pepper; slowly whisk in oil. Toss 1 tbsp of dressing with greens; toss rest with tuna mixture.
To serve: divide greens amont four plates and top with tuna mixture.
