Lemony Garbanzo Kale Salad with Tuna

Name: Lemony Garbanzo Kale Salad with Tuna
Ingredients: 1 (15- or 16-ounce) can garbanzo beans, rinsed and drained; 1 (6-ounce) jar tuna in olive oil (I used Tonnino Tuna Fillets with Garlic in Olive Oil; you will use the oil, so don't drain it); 3 tablespoons red onion, sliced paper thin and chopped; 3-7 large leaves kale (I used dinosaur kale here, but have also used Redbor kale; stem removed and leaves cut in a chiffonade); 1 large garlic clove, pressed; 1 lemon (you will use 1 teaspoon zest and 2 tablespoons juice from it); 2 tablespoons olive oil; 2-3 tablespoons fresh basil cut in a chiffonade; 2-3 tablespoons fresh mint cut in a chiffonade; Freshly ground pepper; A pinch of EACH of the following:; --Ground ginger; --Dry mustard; --Dried oregano; --Dried thyme; --Kosher salt (taste salad before adding)