Mediterranean Tuna Antipasto Salad

By: Hy-Vee Dietitian, Kelly Kennel
By: Hy-Vee Dietitian, Kelly Kennel

Ingredients

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

Directions

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/
KOLN-TV Call: (402) 467-4321 Toll-free: 1-800-475-1011 840 North 40th Lincoln, NE 68503 Email: info@1011now.com KGIN-TV Call: (308) 382-6100 123 N Locust Street Grand Island, NE 68802 Email: kgin@1011now.com KSNB-TV Toll free 888-475-1011 123 N. Locust St. Grand Island, NE 68802 Email : ksnb@1011now.com
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability