Tuna Salad with Zesty Dressing

4 small tomatoes, quartered

4 small red potatoes, cooked and quartered

4 hard-boiled eggs, quartered

1 (6 to 7-ounce) can water-packed tuna, drained

1 cup chickpeas, cooked and drained

1 red onion, cut into rings Zesty Dressing:

1 cup low fat cottage cheese

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon anchovy paste

1 tablespoon grated onion

1 clove garlic, chopped

1/2 teaspoon freshly ground black pepper

3 tablespoons finely chopped parsley