This easy salad is great for using up any small amounts of leftover canned foods and produce you have on hand.
Combine lettuce, chickpeas, tuna, cabbage (or coleslaw mix), tomatoes, and scallions in a medium bowl or food-storage container. Just before serving, add vinaigrette and toss to coat.
Refrigerate salad and dressing separately for up to 2 days. Toss together just before serving.
Easy Anchovy Vinaigrette