Funked Out Chef Salad

Ingredients

• 10 ounce arugula dried washed well
• 15 ounce chickpeas rinsed canned
• 1 cup basil leaves fresh chopped
• 4 servings salt and ground pepper fresh black
• 1  lemon zest juiced
• 1 cup marinated artichoke hearts quartered
• 2 tablespoons olive oil 
• 0.5 cup pepperoncini 
• 1 tablespoon pepper flakes red crushed
• 2  roasted peppers red chopped
• 1  shallots minced
• 1 cup olive oil-poached tuna flaked

Equipment

• bowl
• whisk

Directions

1. In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently.
2. On a large chilled platter, arrange the salad.
3. Add the tuna to the top.
4. Sprinkle with salt and pepper.
5. Drizzle the olive oil over the top.