Spicy Tuna, Zucchini, and Chickpea Salad

Name: Spicy Tuna, Zucchini, and Chickpea Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 160 g tuna in olive oil; 2 can chickpeas, drained and rinsed; 2 zucchini, thinly sliced; 1 lemon; 15 g parsley; 10 g basil, finely chopped; 2 clove garlic cloves; 1 tbsp capers, rinsed and finely chopped; 1 red chilli, finely chopped

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.

Servings4 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

tuna in olive oil
160 g
chickpeas, drained and rinsed
2 can
zucchini, thinly sliced
2
lemon
1
parsley
15 g
basil, finely chopped
10 g
garlic cloves
2 clove
capers, rinsed and finely chopped
1 tbsp
red chilli, finely chopped
1

Step-by-Step Instructions

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.

Chef's Tips

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.