Makes about 2 hefty servings

1 can tuna packed in olive oil
1 can garbanzo beans (also called chickpeas)
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1 cup chopped parsley

Dressing:
3 T extra virgin olive oil
2 T fresh lemon juice
salt and pepper to taste

Put garbanzo beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.

Drain oil from tuna and discard, then put tuna in mixing bowl. Break apart with a fork a little. Add beans, chopped red pepper, chopped red onion, and chopped parsley and gently combine. (Don't overmix the salad.)

In small bowl, wisk together olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but at my house it would never last that long.