For salad:

• 1 1/2 cups uncooked orzo
• 1 (5 ounce) can Genova Solid Light Tuna in Olive Oil, drained
• 1/2 cup sun-dried tomatoes, sliced (drain if using oil packed)
• 2 tablespoons shallots, minced
• 1 (15.5 ounce) can chickpeas, rinsed and drained

For vinaigrette:

• 3 tablespoons capers, drained
• 3 tablespoons white wine vinegar
• 1 clove garlic, roughly chopped
• 1/4 cup flat leaf parsley, roughly chopped
• 1/4 teaspoon ground white pepper
• 1/4 cup extra-virgin olive oil
• Boston lettuce leaves, for serving