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For the other part of the cooking demo I wanted to give them something they would easily be able to make and bring for a healthy lunch to work. I decided on another recipe I have made before from off of Pinterest that was easy to make on Monday morning and save in containers in the fridge and freezer for the rest of the week. I choose this recipe also because every ingredient is a super food from off of The World’s Healthiest Foods website http://www.whfoods.com/. This was yet again another hit with the crowd and they kept coming back for more and telling their friends colleagues about it.

Mediterranean Tuna Antipasto Salad

Servings: 4

Prep/Total Time: 20 minutes

Nutrition Info: Calories-335; Fat-17g; Cholesterol-30mg; Sodium; 4mg; Carbohydrates-25g; Fiber-6g; Protein-27g; Sugar-og


  • 1 15- to 19-ounce can chickpeas (garbanzo beans)
  • 2 5- to 6-ounce cans no-sodium water-packed chunk light tuna, drained and flaked
  • 1 large red bell pepper, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley, divided
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1/2 cup lemon juice, divided
  • 4 Tbsp extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 1/4 teaspoon salt
  • 8 cups mixed salad greens


  1. Combine beans, tuna, bell pepper, onion, parsley, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl
  2. Season with pepper
  3. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat
  4. Divide the greens among 4 plates. Top each with the tuna salad