A little more mediterranean

I'm easing my way into a more vegetable, fish and legume focused-diet. This recipe can serve a family of 4 or become lunch for a few days during the week. As long as you wait to add the salad greens, the tuna salad should only grow in flavor.

Ingredients
1 can of chickpeas, rinsed
2 6 oz cans of chunk light tuna, drained and flaked
1 large bell pepper, diced
1/2 cup onion, diced
1/2 lemon, juiced
3 Tbsp extra virgin olive oil
Ground pepper, to taste
8 cups mixed salad greens

Directions
Combine beans, tuna, bell pepper, onion, parsley, lemon juice, and olive oil. Season with pepper. Divide the greens among 4 plates. Top each with the tuna salad.

Adapted from: http://www.eatingwell.com/recipe/252451/mediterranean-tuna-antipasto-salad/

Allergens: fish
Nutrition (1/4 recipe): 264 kcal, 12 g fat, 2 g saturated fat, 8 g monounsaturated fat, 30 mg cholesterol, 334 mg sodium, 362 mg potassium, 17 g carbohydrate, 6 g fiber, 22 g protein, 69% vitamin A, 82% vitamin C, 11% iron, 2% calcium, 8% vitamin E
Cost (1 recipe): $14.97