• 1 15 oz can of chickpeas drained and rinsed
• 1 can Chicken of the Sea Chunk Tuna
• 8 red potatoes parboiled, quartered and cooled
• ½ cup Green beans parboiled, trimmed into 2” pieces and cooled
• ½ cup chopped cucumber
• 1/2 bell pepper cored and chopped
• 2 1/2 cups grape tomatoes sliced in halves
• 3-5 green onions both white and green parts, chopped
• 1/2 cup sun-dried tomatoes Julienne cut in olive oil
• 1/3 cup pitted Kalamata and Green olives
• 1/2 cup freshly chopped parsley leaves
• ¼ cup feta cheese optional
• 1/2 cup freshly chopped mint or basil leaves optional
• 1 jalapeno, finely chopped optional

For Dressing

• 3 tsp extra virgin olive oil
• 1 tsp vinegar, your choice
• 1 garlic clove minced
• Salt and black pepper to taste
• 1 ½ tsp Dijon Mustard
• 1/4 tsp crushed red pepper optional