Tuna And Bean Fattoush Salad

• 4 slices sourdough bread, torn
• 2 tbsp olive oil
• 1 tbsp sumac
• 1 clove garlic, crushed
• 14 oz can four-bean mix, drained, rinsed
• 14 oz can chickpeas, drained, rinsed
• 1/2 lb cherry tomatoes, halved
• 8 oz can flaked tuna in oil
• 5 oz baby arugula
• None None Dressing
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tsp wholegrain mustard

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. In a bowl, combine bread, oil, half of sumac and garlic. Toss well and spread in a single layer on baking sheet. Bake 5-6 mins, until golden.
2. Meanwhile, in a serving bowl, combine four-bean mix, chickpeas, tomatoes, tuna and arugula.
3. For the dressing, whisk all ingredients together in a small bowl. Add to serving bowl along with bread and toss well. Sprinkle with remaining sumac to serve.

bread, olive oil, sumac, clove garlic, fourbean mix, chickpeas, cherry tomatoes, arugula, dressing, extra virgin olive oil, red wine vinegar, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/28547 (may not work)