Funked out chef salad

Indulge in a tantalizing blend of fresh greens, succulent meats, and zesty dressings with a twist in this funky chef salad recipe.

Ingredients:

• 1 cup olive oil-poached tuna, flaked gently apart, oil reserved
• 1 lemon, zested and juiced
• 1 shallot, minced
• 1 cup marinated artichoke hearts, quartered
• 2 roasted red peppers, chopped
• 1 tablespoon crushed red pepper flakes
• 1/2 cup pepperoncini
• 1 cup fresh basil leaves, chopped
• 1 (15-ounce) can chickpeas, rinsed
• 1 (10-ounce) bag arugula, washed well and dried
• Salt and fresh ground black pepper
• 2 tablespoons olive oil

Instructions:

1. Combine the tuna oil, lemon zest, lemon juice, and shallots in a medium bowl. Mix in the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas, and arugula. Mix gently.
2. Place the salad on a big cold serving dish. Place the tuna on top. Season with salt and pepper. Pour the olive oil on the salad.

Summary:

• Calories: 1571 kcal
• Fat: 70 g
• Protein: 106 g
• Carbs: 160 g
• Potassium: 3439 mg
• Magnesium: 392 mg