Chickpea-Tuna Salad

Points: 6

In a medium bowl, stir 1/2 cup (4 oz) canned tuna (in water), drained, with 1/2 cup chickpeas (garbanzo beans), 1/4 cup each diced celery, halved grape tomatoes, and chopped vidalia onion, and 1 tsp. finely chopped fresh dill. In a small bowl, stir 1 Tbsp. fresh lemon juice with 2 tsp. each dijon mustard and reduced-calorie mayonnaise. Stir into tuna mixture. Add salt and pepper to taste. Serve on Boston or Bibb lettuce leaves.