Low fat Tuna & Rice Salad

* 2 cups cooked rice
* 1 can artichoke hearts, drained and chopped
* 1 cup canned chick peas
* 1/2 dry pint grape tomatoes, halved
* 1/3 cup chopped red onion
* 1 7-ounce pack of chunk white tuna
* Juice of large lemon
* 1 tbsp water
* 1 tbsp extra virgin olive oil
* 2 tbsp freshly chopped parsley

Preparation:
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.

Serve 6