Mediterranean Tuna and Artichoke Salad
mixed spring greens
1 can Italian tuna in olive oil, drained
1 jar artichoke hearts in water, quartered
2 stalks celery, diced
1/4 red onion, diced
1/3 cup cooked chickpeas
1 tbsp. extra virgin olive oil
1/2 cup fresh, pitted oil-cured black olives (or kalamata olives), quartered
Celtic sea salt and freshly-ground black pepper to taste
In a mixing bowl, combine tuna, olives, artichokes, celery, chickpeas and red onion with olive oil. Season to taste and serve over mixed greens.
Alternatively, serve in a warm pita pocket or sprouted-grain tortilla wrap.