Tuna And Chickpea Salad
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Canned chickpeas/Great northern beans||38 Ounce, drained, rinsed (Two 1 Pound 3 Ounces Size Cans)|
|Canned tuna in water||13 Ounce, drained, flaked (Two 6 1/2 Ounce Cans, Light Or White)|
|Celery stalks||4 Medium, thinly sliced|
|Tomatoes||2 Large, cored, seeded, and diced but not peeled|
|Radishes||10 , thinly sliced|
|Red onion||1 Small, coarsely chopped|
|Bite size lettuce pieces||4 Cup (64 tbs) (Lettuce Of Any Kind)|
Combine the oil, lemon juice, oregano, and pepper in a large bowl.
Add the chickpeas, tuna, celery, tomatoes, radishes, and onion, and toss well to mix.
Arrange the lettuce in a large shallow bowl and mound the tuna mixture on top.