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Tuna, Chickpea, and Beet Salad
- prep: 15 min
- cook: 0 hr
- total: 15 min
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This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Ingredients
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 cans (5 ounces each) light tuna packed in water, drained and flaked
- Coarse salt and freshly ground black pepper
- 1 head romaine lettuce, trimmed and cut into 1-inch wedges
- 3 ounces baby spinach (3 cups)
- 1 package (about 8 ounces) cooked beets, quartered
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- Crusty bread, toasted (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 325 % Daily Value *
- Total Fat: 21 g 32.05%
- Saturated Fat: 3 g 14.15%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 482 mg 20.1%
- Calcium: 111 mg 11.05%
- Potassium: 527 mg 15.07%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.29%
- Zinc: 0 mg 0%
- Total Carbohydrate: 28 g %
- Dietary Fiber: 9 g 35.1%
- Sugar: 6 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 69.22%
- Vitamin C 31.09%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
