Tuna and Chickpea Salad

1 (5 ounce) can Italian tuna packed in olive oil, undrained

1 (16 ounce) can chickpeas (garbanzo beans), drained

1 (2.25 ounce) can black olives, chopped

¼ cup chopped Italian (flat-leaf) parsley

½ red onion, chopped

lemon, juiced

¼ cup crumbled reduced-fat feta cheese, or more to taste

salt and ground black pepper to taste

Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.