For the Salad:

• 1 (15-ounce) can of chickpeas, drained and rinsed
• 2 (5-ounce) cans of wild-caught tuna, drained
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, sliced
• ½ small red onion, thinly sliced
• 1 red bell pepper, diced
• 3 cups arugula or mixed greens
• ¼ cup parsley, finely chopped
• ¼ cup feta cheese (optional)

For the Dressing:

• ¼ cup freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper