Garbanzo and Tuna Salad with Red Peppers and Parsley

Put garbanzo beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels if needed so the beans are relatively dry. In small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Put the drained beans into a bowl and mix in half the dressing. Let beans marinate while you prep the other ingredients. Chop the red pepper and red onion (or green onion.) Wash the parsley, spin dry, and finely chop. (You can use flat parsley, but I like the texture of the curly parsley in this salad.) Drain oil from tuna and discard, then put tuna in mixing bowl. Break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, chopped red pepper, chopped red onion, and chopped parsley and gently combine. (Don’t over-mix the salad.) Gently mix additional dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with more fresh ground black pepper and sea salt to taste and serve. This will stay good in the refrigerator for at least a day or two and it’s great for a No-Heat Lunch, but at my house it probably wouldn’t last that long.