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Tuna, Chickpea, and Beet Salad

Martha Stewart
  • 15 minutes
  • Serves 4

INGREDIENTS

2 cans

each) light tuna, light

3 oz

Baby spinach

1

package Beets, cooked

1 can

Chickpeas

1

head Romaine lettuce

1/3 cup

Balsamic vinegar

1 tbsp

Dijon mustard

1

Salt and freshly ground black pepper, Coarse

1/3 cup

Olive oil, extra-virgin

1

Bread, Crusty