Mediterranean Tuna Salad

• Category: Heart Health, Diabetes
• Meal: Lunch, Dinner
• Main Ingredients: garbanzo beans, Chickpeas, parsley, bell pepper
• Servings: Makes 1

Chickpeas, bell pepper, parsley, and greens make this twist on tuna salad a fiber packed lunch. Opt for chunk-light tuna which is lower in mercury than albacore.

Ingredients:

• ½ cup cooked (or canned) garbanzo beans
• 3 oz chunk light tuna, packed in water, drained
• ¼ cup chopped red bell pepper
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon capers
• 1 teaspoon chopped fresh rosemary
• juice of one lemon, 1 tablespoon reserved
• 3 teaspoons olive oil, divided
• salt and pepper to taste
• 2 cups spring mix greens

Instructions:
Toss together the beans, tuna, bell pepper, onion, parsley, capers, rosemary, about half of the lemon juice and 1 teaspoon olive oil in a bowl – season with the pepper. Whip together 1 tablespoon lemon juice, 2 teaspoons olive oil and salt – mix with the salad greens. Place the dressed greens on a plate and top with the tuna mixture.

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