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Plus+ 9 Per Serving
1 15- to 19-ounce can chickpeas, rinsed
2 5- to 6-ounce cans water-packed,
chunk light tuna, drained
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 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 the greens among 4 plates. Top each with the tuna salad.
Divide into 4 equal servings.
Nutritional Info Per Serving: 326 calories; 17 g fat; 17 mg cholesterol; 28 g carbs;
22 g protein; 10 g fiber; 652 mg sodium
Tuna Antipasto Salad