Chickpea Tuna Salad

Bahan-bahan (4 porsi)

• 1/2 small red onion (thinly sliced, about 1/2 cup)
• 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
• 1 pint cherry or grape tomatoes (halved)
• 1 large, seedless English cucumber (halved lengthwise and cut into 1/4-inch slices (I leave the peel on))
• 1 red bell pepper (cored and cut into 1/4 inch strips, then cut into halves (or thirds if very long))
• 12 ounces solid pack albacore tuna in water (wild caught if possible)
• 3 cups arugula
• 1/4 cup parsley (finely chopped)
• 1/4 cup feta cheese
• 1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic (minced (about 2 teaspoons))
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper