
A fresh and vibrant Mediterranean-inspired salad featuring protein-rich tuna and chickpeas tossed with thinly sliced zucchini in a zesty herb dressing. This no-cook meal is perfect for a healthy lunch or a light, satisfying dinner.
In a large mixing bowl, combine the lemon zest, lemon juice, finely chopped parsley, basil, crushed garlic, capers, and red chilli. Season with salt and pepper to taste. Drain approximately 2 tablespoons of olive oil from the tuna can into the bowl and whisk it into the herb mixture to create the dressing.
Add the thinly sliced zucchini to the bowl and toss thoroughly until every slice is well-coated. Let the mixture sit for about 15 minutes; this allows the zucchini to soften slightly and absorb the flavors of the dressing.
Stir in the drained chickpeas and toss to combine. Gently flake the tuna into the salad and give it one final light toss, being careful not to break the tuna up too much. Serve immediately.
For the best texture, use a mandoline to slice the zucchini paper-thin. If you prefer more crunch, you can serve the salad immediately without the 15-minute resting period. This dish pairs beautifully with a side of crusty sourdough bread.
