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Contributed by:
A440

• 1 (6-ounce) can tuna in spring water, drained/flaked
• 1 1/4 cups garbanzo beans
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped onion
• 1 tablespoon chopped fresh parsley
• 1 tomato, diced
• 2 teaspoons olive oil
• 3 tablespoons balsamic vinegar or lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

• In a bowl, stir to combine all ingredients except tomato.

• Add tomato and stir gently.

Remark: Serve two 3-block servings