Tuna And Bean Fattoush Salad

• 4 slices sourdough bread torn
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 clove garlic crushed
• 14 ounces bean can four-, mix, drained, rinsed
• 14 ounces chickpeas drained, rinsed
• 1/2 pound cherry tomatoes halved
• 8 ounces tuna in oil can flaked
• 5 ounces baby arugula
• dressing
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons 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, garlic, bean, chickpeas, tomatoes, flaked, arugula, dressing, extra virgin olive oil, red wine vinegar, wholegrain mustard

Taken from www.yummly.com/recipe/Tuna-and-Bean-Fattoush-Salad-1401173 (may not work)