Ingredients:
2 tablespoons olive oil
2 zucchini, trimmed cut into 2cm diagonal slices
1 red onions, thinly sliced
1 cup Italian parsley
225 g tuna in vegetable oil, drained
400 g chickpeas, rinsed drained
125 ml sour cream
1 garlic cloves, crushed
1 tablespoon lemon juice
1/2 teaspoon crushed cumin
1/2 teaspoon crushed coriander
1/4 teaspoon cayenne pepper
Directions:
Heat oil in frying pan and saute zucchini until evenly cooked.
Place zucchini in large bowl, add onion, parsley, tuna and chickpeas.
Toss and combine and arrange in serving bowl.
Mix together the remaining ingredients. Season with salt and pepper and drop generous spoonfuls of dressing onto salad and serve.
Servings: 4
Time preparation: 5 min.
Time total: 10 min.