I found this on the back of a can of chick peas from Progresso. I changed a few thing to my own taste.
It is a really light and filling dish served on a bed of lettuce, stuffed in a hollowed out tomato or mixed with cooked whole wheat pasta.
fresh parsley, chopped (or 1 tbsp dried) (i have also used cilantro)
celery, finely chopped
garlic, minced (i prefer 2 cloves, because i love garlic)
chick peas, 19 oz. ( i use progresso, but any is fine)
canned tuna in oil, drained
red wine vinegar (balsamic is also good)
olive oil, light
salt & pepper, to taste
How To Make chick pea & tuna salad
In a large bowl, toss first 6 ingredients.
In a separate small bowl, whisk oil and vinegar.
Stir into chick pea mixture.
Season with salt and pepper.
Cover and refrigerate for 30-60 minutes.
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