Mediterranean Tuna Antipasto Salad - original plus my version

I've been working on using up some free food we were gifted and have stumbled across a few ingredients I don't normally use.  One such ingredient was canned black eyed peas.  Scoured the internet for easy and yummy sounding recipes (cause I don't have time for anything besides easy...and yummy is a must!).  I found this great looking recipe for Mediterranean Tuna Antipasto Salad and decided to try it.  I think the original recipe would be tasty...but there were a few ingredients I didn't want to purchase on this weeks grocery budget - so I modified it...a lot!

If you want to try the original:

- 1 15-19 ounce can beans such as chickpeas, black eyed peas, or kidney beans, rinsed

- 2 5 to 6 ounce cans chunk tuna, drained and flaked

- 1 large red bell pepper, finally diced

- 1/2 cup finely chopped red onion

-1/2 cup chopped fresh parsley, divided

- 4 teaspoons capers, rinsed

- 1 1/2 teaspoons finely chopped fresh rosemary

- 1/2 cup lemon juice, divided

- 4 tablespoons extra-virgin olive oil, divided

- ground pepper to taste

- 1/4 teaspoon salt

- 8 cups mixed salad greens

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.

If you want to try my version:

My version - seems to be a hit!

In one bowl: 

Make tuna salad from 4 cans chunk tuna, drained.   I used mayo, mustard, and dill pickle relish (when I make it again I'll probably do more tuna cause it went quick! and none for seconds)

In another bowl combine: 

- 1 can chickpeas, rinsed

- 1 can of  black eyed peas, rinsed

- 1 large red bell pepper, finally diced

- 1/4 cup finely chopped red onion

- 2 tomatoes finely diced

- 1/2 cucumber, finely diced

- a couple shakes of dried parsley

-  a couple shakes of dried rosemary

- juice of one lemon

- 2 tablespoons olive oil

- salt and pepper to taste

I thought it was a little bland, so added a little bit of green olives diced with some of their juice, a little sprinkle of sugar, and a couple splashes of apple cider vinegar, and the last little splash of balsamic dressing from the fridge...when I make it again I think I'll just go with the balsamic dressing and make it easier!

On each plate, layer mixed salad greens, a generous helping of the veggies (with some of the juice), and top with a scoop of tuna.  

I served garlic/cheese toast beside.

Happy Pantry Cooking!