Tonno Salad

Ingredients

• 10 Ounce tonno in olive oil
• 5 Ounce baby arugula
• 1 Cup cherry tomatoes, halved
• 2 Count stalks celery, sliced
• 1 Cup garbanzo
• 0.25 Cup red onion, diced
• 1 Teaspoon cracked black pepper
• 0.25 Cup extra virgin olive oil
• 2 Teaspoon Dijon mustard
• 1 Count lemon, juiced

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