Serves: 6




4 cups spiralized zucchini noodles
1 1/2 cups baby tomatoes, cut in half
1 cup chopped artichoke hearts
3/4 cup pitted olives
2 cups canned chickpeas, drained and lightly toasted*
1 jalapeno, chopped fine
4 Tbsp good quality olive oil
1 lemon, juiced and zested
6 cloves garlic, minced
1/2 cup chopped fresh parsley
Freshly ground black pepper
1 tsp USS
Tuna – best quality chunk tuna, 4 ounces per person




Place all ingredients except tuna in decorative salad bowl. Toss lightly with clean bare hands.
Top with tuna.
Drizzle with dressing.

To make toasted chickpeas:
Place rinsed and drained noodles in a hot, non stick pan.
Toast while shaking the pan so chickpeas don’t stick.
Sprinkle with 1 tsp paprika and 1 tsp turmeric.
Remove from heat when lightly golden in colour.
Let cool.