Variations on this dish are one of my favorite springtime dishes. All winter the food I eat needs to be warm, but with the warmer weather my body and mind can finally handle some cool salads. For this recipe I always use my only brand of tuna, Genova. It's pricey but well worth it.
Dried garbanzo beans, soaked overnight, drained, rinsed and cooked until tender, about 1 1/2 hours (I soaked more than I needed for this dish, and then used leftovers for hummus)
1 3oz can Genova tuna (or other tuna packed in oil)
1 red bell pepper, diced
1-2 stalks celery diced
1-2 radishes diced
1-2 tsp capers
salt and pepper to taste (not much salt since the tuna I use is a little salty)
Mix in a large bowl and enjoy!