Monday, May 4, 2009

Green Salad with Tuna and Chickpeas

a heart of romaine lettuce
a third of a 6 oz bag baby spinach

I get that package of three romaine hearts and the 6 oz bag of baby spinach & use them a third at a time, until they're used up.

1 clove garlic, finely minced
1 Tbsp ReaLemon lemon juice
1 Tbsp olive oil
a can of Tonno Genova tuna, drained
a can of Jewel chickpeas, rinsed and drained

Quarter the romaine lengthwise and slice the quartered lettuce crosswise into bite-size pieces. Put romaine pieces and baby spinach into a salad spinner, wash and spin. Divide greens into two or three bowls or, indeed, takealong containers.

Combine the garlic with the lemon juice, then whisk together with olive oil to make a vinaigrette; if you're using the Genova tuna, you can use the oil from that. Add the tuna and chickpeas, and toss.

Toss greens with about a third of the tuna and chickpeas per serving.

Per 1/3 recipe, 287 calories

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