Artichoke and Bean Salad with Tuna

One 15-ounce can white northern or cannellini beans, drained and rinsed One 15-ounce can artichoke hearts, roughly chopped One 6-ounce can tuna fish, drained 1 rib celery, finely diced 1/4 cup chopped fresh parsley 3 tablespoons extra-virgin olive oil 2 tablespoons finely diced red onion Juice and zest of 1 lemon Kosher salt and cracked black pepper 6 cups arugula or salad greens, for serving Crusty bread or hero rolls, for serving