This salad recipe is a great lunch time option and is diabetic appropriate, gluten- free, healthy ageing, healthy immunity, heart healthy and high fibre. 

INGREDIENTS

• 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
• 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
• 1 large red bell pepper, finely diced
• ½ cup finely chopped red onion
• ½ cup chopped fresh parsley, divided
• 4 teaspoons capers, rinsed

METHOD

1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.
2. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat.
3. Divide the greens among 4 plates. Top each with the tuna salad.

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.