Tuna and Vegetable Salad
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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