Take two cans of chick peas. Drain the chick peas into a collander. Rinse with water. Set aside.
Transfer the chick peas to a mixing bowl.
Add 1/4 cup red wine vinegar and 1/2 cup of good quality extra virgin olive oil.
Add 1/ cup of flat leaf parsley and 1/2 cup of diced red onion (more or less of either one, based on your taste). I also added a bit of fresh yellow and red pepper, for added crunch.
Finally, add 2 cans of albacore tuna in water and salt and pepper to suit.
Enjoy. A healthful and quick meal. In fact one of the best salads I've eaten in awhile!