The BEST tuna salad EVER. This should be renamed "Tuscan Tuna Salad." I made a double batch the first time I tried this (used 3 cans tuna). Added a full 1/2 cup fresh lemon juice (3 lemons). Added 1 c. chopped artichoke hearts (they were oil packed and even drained added enough oil to my tuna canned in water to achieve moistness and good flavor).
Don't eat this salad until it has melded for a day. Absolutely unbelievably bright, fresh, satisfying...all who tried consumed huge quantities. Excellent to use for stuffing in a vine ripened tomato.
I would not delete any of the ingredient...especially the fresh parsley and in the full amount called for.
This particular combination of zingy red onion, salty black olives (used kalamata for a total tuscan treat), fresh zesty parsley, zippy fresh lemons, robust chickpeas and good old tuna absolutely LOVE each other. The feta is just the crown jewel. GO Krissy G!