Chickpea and Tuna Salad

Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 4  cups canned chick-peas, drained and rinsed
•  salt, to taste for the chickpeas
•  fresh ground black pepper, to taste
• 1⁄2 cup extra virgin olive oil (to taste)
• 3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
• 1  medium red onions or 1  medium red onion, sliced into 1/4-inch half-moons
• 1⁄4 cup red wine vinegar (to taste)
• 3  tablespoons  chopped fresh Italian parsley

Directions

1. In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
2. Add more olive oil, vinegar, or salt and pepper as you like.
3. Serve chilled.