Ingredients
7 oz beans (options: chickpeas, black-eyed peas, or kidney beans) rinsed
1 can (5-6 oz) water-packed chunk light tuna, drained
1/2 large red bell pepper, finely diced
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley, divided
3/4 tsp finely chopped fresh rosemary
4 tbls lemon juice, divided
2 tbls extra-virgin olive oil, divided
black pepper to taste
1/8 tsp salt
4 cups mixed salad greens of your choice
Optional: pita bread pockets
Combine beans, tuna, bell pepper, onion, parsley, rosemary, 2 tbls lemon juice, and 1 tbls oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad. Optional: Place salad in a pita break pocket to make a Mediterranean Tuna Salad Sandwich!
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