Start by opening the can of chickpeas, then pour them into a colander. Rinse them under cold running water for about 30 seconds to remove excess sodium and any canning liquid. Shake off the water and let the chickpeas drain.

Next, take your red onion and chop it finely, aiming for small, manageable pieces. Slice the cucumber into small cubes and halve the cherry tomatoes. Set these chopped veggies aside in a large mixing bowl.

Open the can of tuna and drain any liquid. Use a fork to break the tuna into small, flaky chunks. Once ready, add the tuna to the large mixing bowl with the chopped vegetables.

In the same large bowl, gently combine the drained chickpeas, tuna, and chopped veggies together. Use a spatula to toss them lightly, ensuring everything is evenly distributed.

Drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the mixture. Season generously with salt and pepper to taste, tossing everything again until evenly coated.

If desired, sprinkle extra chopped parsley on top for added flavor and presentation. Serve immediately, or let it chill in the fridge for a few minutes.