Garbanzo or chickpea salad with avocado and tuna fish

Simple lemon mustard cilantro dressing:

• Juice from 1 large lemon about ¼ cup
• 3-4 tablespoons of olive oil
• 1 teaspoon of mustard
• 1 tablespoon of finely chopped cilantro
• salt and pepper to taste

For the chickpea salad:

• 1 15 oz can of cooked garbanzos or chickpeas, drained
• 1 5oz can of tuna fish, drained
• ½ medium sized red onion diced
• 2 medium sized ripe tomatoes diced
• 1 avocado peeled, pitted and diced
• 1 tablespoon chopped cilantro

To serve:

• Lettuce leaves and/or crackers