1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 can (6 ounces) tuna in oil, drained and flaked
1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
1/2 red onion, cut into 1/4-inch pieces
2 cups fresh curly parsley, coarsely chopped
Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
Add the remaining ingredients to the bowl, and toss well to combine.
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