Spicy tuna, courgette & chickpea salad

• lemon↗1

  zested and juiced

• parsley↗15g g

  finely chopped

• basil↗10g g

  finely chopped

• garlic cloves↗2

  crushed

• capers↗1 tbsp tbsp

  rinsed and finely chopped

• red chilli↗1

  (deseeded, if you prefer less heat), finely chopped

• tuna↗160g can g

  in olive oil

• courgettes↗2

  thinly sliced

• chickpeas↗2 x 400g cans

  drained and rinsed

Step-by-step instructions

1. 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.

2. 2

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