Ingredients

• 8 ribs celery from the heart with leafy tops, chopped
• 6 plum tomatoes, chopped
• One 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
• Two 6-ounce cans Italian tuna, drained
• 2 lemons
• 1/3 cup olive oil
• Salt and freshly ground black pepper

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Instructions

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