Mediterranean Tuna Salad

INGREDIENTS

¼ cup Pompeian Robust Extra Virgin Olive Oil

1 lemon, zested and juiced

2 teaspoons Dijon mustard

2 teaspoons dried oregano

¼ teaspoon each salt and black pepper

2 (6-ounce) cans tuna in water, drained

1 (14 ounce) can artichoke hearts, drained and chopped

1 (14.5 ounce) can chickpeas, rinsed and drained

1 cup chopped parsley

½ cup sliced green olives

½ cup chopped jarred roasted red peppers

¼ cup finely diced red onion

Optional: Bibb lettuce leaves or pita bread for serving