Mediterranean Tuna Antipasto Salad

This salad is packed with protein and fiber.  Makes a filling lunch or a light dinner.

Ingredients:

• 1 15-ounce can beans, chickpeas (garbanzo), black-eyed peas or kidney beans, rinsed
• 2 5-ounce cans water-packed chunk light tuna, drained and flaked
• 1 large red pepper roasted, finely diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh parsley, divided
• 4 tsp. capers, rinsed
• 1/2 cup fresh lemon juice, divided
• 4 Tbsp. extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 1/4 tsp salt
• 1/4 tsp. oregano
• 8 cups mixed salad greens

Preparation:

Combine beans, tuna, bell pepper, onion, parsley, capers oregano, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.  Season with pepper.  Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.  Add salad greens; toss to coat.  Divide greens among plates and top each with tuna salad. (I added 1/4 cup red wine vinegar to the tuna mixture and a little extra oil - to suit your taste).

~Eating Well for your Health

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