- 1 15-ounce can low-sodium chickpeas, black-eyed peas or kidney beans, rinsed
- 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked 1 large red bell pepper, finely diced
- ½ cup finely chopped red onion
- ½ cup chopped fresh parsley, divided
- 4 teaspoons capers, rinsed
- 1½ teaspoons finely chopped fresh rosemary
- ½ cup lemon juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper to taste
- ¼ teaspoon salt
- 8 cups mixed salad greens
- Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl.
- Season with pepper.
- Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.
- Add salad greens; toss to coat.
- Divide the greens among 4 plates.
- Top each with the tuna salad.
Serves 4 at 281 cals, 2 sat fat/11 monofat, 15 chol. 22 carb. 15 protein, 417 sod