Ingredients

• 2 (16 ounce) cans chickpeas, drained (garbanzo beans)
• 1 (9 ounce) can tuna
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1/3 cup balsamic vinaigrette
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (freshly cracked if you have it)
• 1 medium tomatoes, diced