ACTIVE: 25 min– TOTAL: 35 min– SERVES 4
8 ounces green beans, trimmed
3 large eggs
1 to 2 tbsp harissa, to taste
1/2 tsp finely grated lemon zest plus 1 tbsp lemon juice
Freshly ground pepper
1/4 cup extra -virgin olive oil
1 15-ounce can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2 hearts romaine lettuce, chopped
2 5-ounce cans oil-packed tuna, drained
12 pitted klamata olives, halved
2 pieces flatbread, toasted and cut into wedges
- Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop the cooking ; reserve the pan of water. When the green beans are completely cooled, remove and pat dry with paper towels.
- Return the water to a gentle simmer. Carefully add the eggs and cook 10 minutes, then drain and rinse under cold water. Peel the hard-boiled eggs and cut into wedges.
- Meanwhile, whisk the harissa, 1 tbsp water, the lemon zest, lemon juice, 1/2 tsp salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil until smooth. Stir in the chickpeas and tomatoes and let marinate 10 minutes; season with salt.
- Divide the romaine among bowls. Top with the marinated chickpeas mixture, green beans, tuna, eggs and olives. Drizzle with any remaining dressing from the bowl. Serve with the flatbread.