Sicilian Style Chick Pea Salad

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3 cups cooked chickpeas, drained

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon raisins

1 tablespoon lightly toasted pine nuts

1/4 cup finely sliced green onions

2 salt packed anchovies, rinsed under cool water, minced

1/2 teaspoon finely grated lemon zest

Salt

1/8 teaspoon freshly ground black pepper

3 hard boiled eggs, peeled and quartered

8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil 

8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil

12 fresh basil leaves, cut into thin chiffonade