-
Add drained tuna, garbanzo beans, cherry tomatoes, avocado, black olives, cucumber and fresh parsley to a large bowl. Stir to combine.
-
Add Greek yogurt, extra virgin olive oil and lemon juice to a small bowl. Whisk to combine.
-
Pour the yogurt sauce into the tuna mixture and stir to completely coat the ingredients.
-
Season with salt and garlic pepper, taste and add more as needed.
-
Garnish with fresh parsley and serve chilled.