Tuna Chopped Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15.5 ounce garbanzo beans canned
• 12 ounce tuna in oil canned
• 0.5 pound carrots diced peeled ( 3 carrots)
• 1 pint cherry tomatoes halved
• 2 cups fennel bulb diced trimmed
• 2 tablespoons parsley fresh chopped
• 0.5 pound green beans diced trimmed
• 1.3 tablespoons kosher salt 
• 6 tablespoons olive oil 
• 1 head radicchio thinly shredded
• 1 small onion red thinly sliced
• 2 tablespoons red wine vinegar 

Equipment

• bowl
• whisk

Directions

1. Mix the onion and vinegar in a small bowl, cover, and set aside for 30 minutes, stirring halfway through.
2. Combine the fennel, green beans, and carrots in a large bowl.
3. Drain the chickpeas and add them to the large bowl with the tomatoes and radicchio; gently toss.
4. Drain the onion slices, reserving the vinegar.
5. Whisk the reserved vinegar with the olive oil.
6. Add the salt and pepper.
7. Drain the tuna and flake it into large chunks in a medium bowl. Toss the tuna with half the onion slices, 2 tablespoons of the vinaigrette, and the parsley. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with the dressed tuna.