Tuna and Vegetable Salad

• 8 ribs celery from the heart with leafy tops, chopped
• 6 plum tomatoes, chopped
• 1 (15-ounce) can chick peas, drained
• 1 medium onion, chopped
• A handful flat-leaf parsley leaves, coarsely chopped
• 1/2 cup pitted black olives, coarsely chopped
• 2 (6-ounce cans Italian tuna, drained
• 2 lemons
• 1/3 cup olive oil
• Salt and freshly ground black pepper

1. In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives.
2. Flake tuna and add to the salad.
3. Dress salad with juice of 2 lemons and about 1/3 cup olive oil.
4. Season the salad with salt and pepper and toss.

celery, tomatoes, chick peas, onion, parsley, black olives, italian tuna, lemons, olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/tuna-and-vegetable-salad-recipe.html (may not work)