Avocado Tuna Chickpea Salad

FOR THE SALAD:

• 15 ounces tuna canned in brine or olive oil
• 14 ounces chickpeas drained
• 2 large avocados peeled and pitted
• 2 large vine ripened tomatoes cut into wedges
• 1 large cucumber halved lengthways and sliced
• ½ of a red onion sliced thinly

FOR THE DRESSING:

• ¼ cup olive oil
• 2 tablespoons lemon juice fresh squeezed
• 1 tablespoon fresh parsley chopped, plus extra to serve
• 1 teaspoon garlic minced, or 1 large garlic cloves, minced
• ¼ teaspoon salt