Tuna & Chick Pea Salad

• 1 can chick peas, rained and rinsed.
• 1/3 cup finely chopped onion
• 1 stalk celery, finely chopped
• 1 teaspoon dried dillweed
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1/3 cup olive or vegetable oil
• 1/8 teaspoon salt
• Pinch of black pepper
• 1 can (6 oz) tuna, drained
• 2 small tomatoes, chopped
• Lettuce leaves

1. In a large serving bowl, combine the chickpeas, onions, celery, garlic, dillweed, and parsley. Add the vinegar, oil, salt, and pepper. Toss to blend.
2. Break up tuna into chunks and ad, with the tomatoes, to the salad. Toss gently to blend.
3. Serve on a bed of lettuce leaves.