Ingredients:
1/2 red bell peppers
8 ounces fresh green beans
1 (6 1/2 ounce) cans canned tuna, drained and flaked ( or leftover tuna)
1 cup chickpeas, canned or cooked from scratch, rinsed
2 teaspoons capers, rinsed
1/2 cup plain yogurt ( lowfat or nonfat)
2 tablespoons balsamic vinegar
2 garlic cloves, minced fine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme, crushed lightly between your fingers
1/2 teaspoon dried oregano
1 teaspoon lemon juice
1/8 teaspoon paprika
Directions:
Broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
When the pepper is cooled and peeled, dice them.
Clean the green beans, remove the ends, and cut into smaller pieces if desired – They look better long but are easier to eat small – you can always cut them up on the plate.
Blanch the green beans in boiling water for about 6 minutes.
Make the dressing: Mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
These amounts are for 2 servings, so you’ll use half of everything on each plate:.
On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
Sprinkle the capers over the tuna.
Sprinkle the diced roasted red pepper over the chickpeas.
Pour as much dressing as desired over each salad.
Servings: 2
Time preparation: 12 min.
Time total: 24 min.