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Lemony Chickpea and Tuna Salad


2 (15.5 oz) cans chickpeas, rinsed and roughly chopped
2 to 3 roma tomatoes, chopped
½ red onion, finely chopped
1 bunch flat leaf parsley, finely chopped
½ bunch mint, finely chopped
½ tsp. lemon zest
3 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste
2 (5 oz) cans chunk-light tuna in water, drained



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