This is no regular tuna salad– there is no mayo involved, nor is there relish.  This updated version of a classic starts with tender, bite-sized pieces of slightly bitter escarole, tossed with hearty chickpeas and the Italian version of canned tuna that is packed in oil and full of flavor.  Next comes a warm vinaigrette made from shallots, garlic, lemon juice and fresh herbs.  Tossed together until perfectly coated, this elegant salad is finished off with Parmesan cheese for a salty finish.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/tuna-escarole-chickpea-salad-herb-garlic-vinaigrette.aspx)

Tagged: chickpeas, escarole, Fine Cooking, Salad, tuna, tuna salad