1 can (15-ounce) chickpeas, rinsed
2 cans (5-ounces each) water-packed chunk light tuna, drained and flaked
1 cup finely diced red bell pepper
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary (or 1/2 teaspoon dry)
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt
All You Do
1. Combine beans, tuna, bell pepper, onion, parsley and capers in a medium bowl. In a separate bowl, combine rosemary, 1/4 cup lemon juice and 2 tablespoons oil; pour over tuna mixture and mix until well blended. Season with pepper.
2. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat.
3. Divide the greens among 4 plates. Top each with the tuna salad.
Nutrition Facts per Serving: 290 calories, 16 g fat, 2 g saturated fat, 11g monounsaturated fat, 12 mg cholesterol, 505 mg sodium, 28 g carbohydrates, 9 g fiber, 17 g protein
Adapted from EATINGWELL: http://www.eatingwell.com/