Go Back

Chopped salad with tuna

From Susan, Greene County CSA
Yield: 3-4 three-cup servings
No ratings yet
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American
Servings 0

Ingredients
  

  • 2 TBS white wine vinegar
  • Salt and pepper to taste
  • ¼ Cup olive oil
  • 1 head romaine lettuce chopped into 1-inch pieces
  • 1 15 ½ oz canned chickpeas, drained and rinsed
  • 1 6 oz canned tuna, drained and flaked
  • ½ Cup black olives about 20, such as kalamata, gaeta, or niçoise, pitted and slivered
  • ½ red onion cut into ¼-inch pieces
  • 2 Cups fresh parsley coarsely chopped
  • Sliced tomatoes or avocado optional

Instructions
 

  • Place vinegar in a large salad bowl. Add salt and pepper. Slowly add the oil in a steady stream, whisking to emulsify.
  • Add the remaining ingredients to the bowl and toss well to combine.
Keyword budget-friendly, dairy-free, gluten free, main course, no-cook, one-pot, quick, salad, seafood