Easy green gazpacho
Try this green version of gazpacho, brimming with green veg for a fresh as well as satisfying lunch or supper. Enjoy chilled with crusty bread
Spicy tuna, courgette & chickpea salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 lemonzested and juiced
- 15g parsleyfinely chopped
- 10g basilfinely chopped
- 2 garlic clovescrushed
- 1 tbsp capersrinsed and finely chopped
- 1 red chilli(deseeded, if you prefer less heat), finely chopped
- 160g can tunain olive oil
- 2 courgettesthinly sliced
- 2 x 400g cans chickpeasdrained and rinsed
Nutrition: Per serving
- kcal266
- fat11g
- saturates1g
- carbs20g
- sugars2g
- fibre8g
- protein17g
- salt0.4g
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.
