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AlbertBevia
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Drain the can of chickpeas into a colander, rinse under cold water, shake off any excess water and add into a large bowl
Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna and add into the bowl with the chickpeas (discard the oil from the canned tuna)
Add the Greek yogurt over the tuna and chickpeas, finely chop the onion, tomato and parsley, add into the bowl with the rest of the ingredients
Finely grate the garlic over the ingredients, squeeze in the lemon juice and season with sea salt and a generous portion of black pepper, gently mix together until well mixed
Gently remove the leaves from the head of lettuce, rinse under cold water, add to a salad spinner and spin dry (or use a dishcloth)
Add the creamy tuna & chickpea mixture into the leaves of lettuce , serve at room temperature or chilled, enjoy!