this salad is modeled on one that I ate at The Corson Building, a lovely Seattle restaurant. They served a bean and tuna salad as part of their breakfast buffet. although I'm definitely more of a baked-goods-for-breakfast kind of gal, I appreciated the change enough to use it as an inspiration. this salad is delicious any time of year, but I especially love to make it in the dark days of February, when the rain is sheeting down, and summer seems like a dream. The tuna and chickpeas give the salad a lovely heft, and the lemony dressing add brightness.
ingredients
salad
1/2 bunch Lacinato kale (or if you prefer, use 1 1/2 cups washed spinach)
12 ounce can of garbanzo beans, rinsed
6 ounce can of tuna (the best you can find, preferably packed in oil)
1 medium shallot, very thinly sliced
salt
pepper
dressing
2 tablespoons lemon juice
zest of the lemon
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon olive oil
salt
pepper
method
- remove the ribs from the kale. Chiffonade and rinse the leaves, set aside to dry completely. (if you use spinach, just make sure the leaves are clean and dry.)
- rinse the garbanzo beans and let them drip dry in the strainer.
- slice the shallot very thinly.
- in a medium bowl, toss the kale and garbanzo beans with the shallot. season with a pinch of salt and pepper.
- in a small bowl whisk the lemon juice and zest, salt, pepper and oil together. Add the parsley.
- drain the tuna and use a fork to break it into big flakes. Add these to the kale.
- toss the salad with the dressing and chill for 20 minutes.
This serves about 4 for lunch
