When was the last time you packed a picnic? You know, spread out a red and white checkered blanket? Opened a wicker basket to reveal artisanal cheeses, fresh fruits, a hunk of sourdough, and a bottle of crisp white wine? If you haven’t done it recently, you should. It’s a lovely, romantic way to spend an afternoon, really. And when you do, you should make this salad. With beets, red peppers, chickpeas, and tuna dressed in red wine vinegar and olive oil, it’s the perfect light dish for dining al fresco. And hey, it’s good for you, too.
Ingredients
Directions
- Combine the vinegar, oil, and garlic in a small bowl.
- Toss the vinegar-oil mixture with chickpeas, tuna, beets, pepper, onion, and celery in a medium bowl.
- Pour vinegar-oil mixture onto tuna mixture and toss.
- Season with salt and pepper.