Improvised Spring Salad

I cooked a pound of chic peas that had soaked overnight. Then at lunch I opened a can of tuna. I added a few cups of the cooked chic peas, a chopped red onion, three ribs of chopped celery, six green olives, a few raisins, olive oil, red wine vinegar, Adobo seasoning, Kosher salt and black pepper. Delicious and refreshing!