Chickpea & Tuna Salad

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1 can (15 1/2 ounces) chickpeas, drained

1 tin (200 grams) imported olive oil-packed tuna, drained and flaked

1/2 pint cherry tomatoes, preferably mixed colors, halved

1/2 small red onion, minced

1/2 cup finely diced celery heart or fennel

2 tablespoons salt-packed capers, rinsed, patted dry, then chopped coarsely

1 large garlic clove, minced

2 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar, or to taste

2 tablespoons chopped Italian parsley

Salt to taste

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