2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup extra virgin olive oil |
1 head romaine lettuce chopped into 1 pieces |
1 can chickpeas drained and rinsed |
6 ounce can tuna drained and flaked |
1/2 cup black olives pitted and slivered |
1/2 red onion cut into 1/4 pieces |
2 cups fresh curly parsley coarsely chopped |