Mediterranean Tuna Antipasto Salad

Ingredients

* 1 can(s) beans, such as chickpeas, black-eyed peas, or kidney beans, rinsed
* 2 can(s) water-packed chunk light tuna, drained and flaked (see Tips & Techniques)
* 1 large red bell pepper, finely diced
* 1/2 cup(s) finely chopped red onion
* 1/2 cup(s) chopped fresh parsley, divided
* 4 teaspoon(s) capers, rinsed
* 1 1/2 teaspoon(s) finely chopped fresh rosemary
* 1/2 cup(s) lemon juice, divided
* 4 tablespoon(s) extra-virgin olive oil, divided
* Freshly ground pepper to taste
* 1/4 teaspoon(s) salt
* 8 cup(s) mixed salad greens

Directions

1. 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.