Tuna and Vegetable Salad

Ingredients

• 0.5 cup olives black pitted coarsely chopped
• 15 ounce chick peas drained canned
• 8 ribs celery from the heart with leafy tops, chopped
• 1 handful flat-leaf parsley leaves coarsely chopped
• 2  lemons 
• 0.3 cup olive oil 
• 1 medium onion chopped
• 6  plum tomatoes chopped
• 6 servings salt and pepper black freshly ground
• 12 ounce tuna italian drained canned

Equipment

• bowl

Directions

1. In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.