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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.
Stir in the chickpeas and toss to combine everything before flaking in the tuna and tossing again. Serve straightaway.
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