Mediterranean Tuna Antipasto Salad for Two

By SapphireBlu957

Chickpeas, chunk tuna, bell pepper, onion, capers and parsley get dressed simply with olive oil and lemon juice atop salad greens.

Ingredients

• 7 ounces beans, such as chickpeas, black-eyed peas, or kidney beans, rinsed
• 1 (6-ounce) can water-packed chunk light tuna, drained and flaked
• 1/2 large red bell pepper, finely diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped and divided
• 2 teaspoons capers, rinsed
• 3/4 teaspoon fresh rosemary, finely chopped
• 4 tablespoons lemon juice, divided
• 2 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1/8 teaspoon salt
• 4 cups mixed salad greens

Preparation

Step 1

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice, and 1 tablespoon oil in a medium bowl. Season with pepper.

In a large bowl, combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil, and salt. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.