Tuna and Vegetable Salad

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8 ribs celery from the heart with leafy tops, chopped

6 plum tomatoes, chopped

One 15-ounce can chick peas, drained

1 medium onion, chopped

A handful flat-leaf parsley leaves, coarsely chopped

1/2 cup pitted black olives, coarsely chopped

Two 6-ounce cans Italian tuna, drained

2 lemons

1/3 cup olive oil

Salt and freshly ground black pepper