Garbanzo Bean and Tuna Salad

Garbanzo Bean and Tuna Salad
1-1/4 gal.


Ingredients Weights Measures
tuna steaks 1 lb. + 14 oz. -
olive oil 1-1/4 oz. 2-1/2 Tbsp.
pepper - -
Canned chickpeas (garbanzo beans) 3 lb. + 12 oz. 7-1/2 cups
tomatoes, chopped 1 lb. + 4 oz. 3-3/4 cups
Canned asparagus spears, drained 10 oz. 2-1/2 cups
carrots, cut into julienne strips 10 oz. 2-1/2 cups
KRAFT Golden Italian Dressing 1 lb. 1-3/4 cups


BRUSH tuna with oil; season with pepper to taste. Grill 5 minutes on each side or until tuna flakes easily with fork. Place in refrigerator to cool.

BREAK tuna into chunks. Place in large bowl. Add beans, tomatoes, asparagus and carrots; mix lightly. Add dressing; toss to coat. Cover.

REFRIGERATE at least 2 hours or until chilled.

Kraft Kitchens Tips

For a more pronounced Mediterranean flavor, prepare as directed using KRAFT SIGNATURE Greek Vinaigrette Dressing.
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