Tuna, Chickpea And Parsley Salad

• 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

1. Combine tuna, chickpeas, parsley, red pepper and capers in bowl.
2. 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.
3. To serve: divide greens amont four plates and top with tuna mixture.

solidwhite tuna, chickpeas, parsley, capers, shallot, lemon juice, red wine vinegar, sugar, mustard, salt, eevo, mixed field

Taken from www.epicurious.com/recipes/member/views/tuna-chickpea-and-parsley-salad-50045276 (may not work)