Tuna, Arugula, And Egg Salad With Pita Chips

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3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

6 cups loosely packed baby arugula

1 cup halved cherry tomatoes

1/2 cup very thinly vertically sliced red onion

1/4 cup chopped kalamata olives

1 tablespoon capers

2 hard-cooked large eggs, halved

1 (5-ounce) can light tuna in olive oil, drained

2 ounces plain pita chips

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