Tuna Garbanzo Salad

• 2 quarts water
• 1 teaspoon salt
• 2 cups green beans, cut into 1-inch pieces
• 14 cup shallot, finely chopped (about 2 medium)
• 2 fire-roasted piquillo peppers, chopped
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 garlic clove, minced
• 3 tablespoons light mayonnaise
• 2 tablespoons sherry wine vinegar
• 1 teaspoon smoked paprika
• 4 cups arugula
• 1 (7 7/8 ounce) jarpremium tuna packed in oil, drained and flaked
• 14 cup fresh parmesan cheese, grated
• 8 ounces French bread, sliced into 8 slices

1. Preheat broiler.
2. Bring 2 quarts water and salt to a boil.
3. Add green beans; cook 4 minutes or until beans are crisp-tender.
4. Drain and rinse with cold water; drain.
5. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
6. Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well.
7. Add mayonnaise mixture to bean mixture; toss gently to combine.
8. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture.
9. Divide tuna evenly among plates.
10. Sprinkle cheese evenly over bread slices; place bread on a baking sheet.
11. Broil 2 minutes or until lightly toasted.
12. Serve toasts with salad.

water, salt, green beans, shallot, piquillo peppers, garbanzo beans, garlic, light mayonnaise, sherry wine vinegar, paprika, arugula, parmesan cheese, bread

Taken from www.food.com/recipe/tuna-garbanzo-salad-240732 (may not work)