Spicy tuna, courgette & chickpea salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Ingredients
- 1 lemon, zested and juiced
- 15g parsley, finely chopped
- 10g basil, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp capers, rinsed and finely chopped
- 1 red chilli (deseeded, if you prefer less heat), finely chopped
- 160g can tuna in olive oil
- 2 courgettes, thinly sliced
- 2 x 400g cans chickpeas, drained and rinsed
Method
- STEP 1
Put the lemon zest and juice in a bowl and mix with the parsley, basil, garlic, capers, chilli and some seasoning. Strain in the oil from the can of tuna (about 2 tbsp), then mix in the courgettes. Toss well to completely coat in the dressing, then set aside to soften for 15 mins.
- STEP 2
Stir in the chickpeas and toss to combine everything before flaking in the tuna and tossing again. Serve straightaway.
