Tuna-Garbanzo Salad

Ingredients

• 4 cups arugula 
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 1 ounce bread french
• 1  garlic clove minced
• 2 cups cut green beans (1-inch) ()
• 3 tablespoons mayonnaise light
• 1 teaspoon paprika smoked spanish
• 1 ounce parmesan cheese fresh grated
• 2  fire-roasted piquillo peppers chopped
• 1 teaspoon salt 
• 0.3 cup shallots finely chopped ( 2 medium)
• 2 tablespoons sherry vinegar 
• 7.8 ounce premium tuna packed in oil, drained and flaked
• 2 quarts water 

Equipment

• bowl
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Bring 2 quarts water and salt to a boil.
3. Add green beans; cook 4 minutes or until beans are crisp-tender.
4. Drain and rinse with cold water; drain.
5. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
6. Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well.
7. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
8. Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted.
9. Serve toasts with salad.