Ingredients
8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
1 can chickpeas (15 ounces), drained
1 medium onion, chopped
A handful flat leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
2 cans Italian tuna (6 ounces) , drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper
Preparation
In a bowl combine celery, tomatoes, chickpeas, 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.
