Meat Lite: Tuna-Chickpea Spread

1 15-ounce can chickpeas, drained and well rinsed

1 6-ounce can of tuna packed in olive oil, preferably imported from Spain or Italy

1/4 cup sun-dried tomatoes, chopped

10 oil-cured black olives, pitted and chopped

1/2 cup chopped parsley leaves

1 tablespoon sherry vinegar

1 to 3 tablespoons, extra virgin olive oil (this will depend on how much oil was in your tuna can)

Salt and pepper to taste