Cook’s notes: Adapted from several recipes to make a quick weeknight dinner. You could increase the vegetable content by adding baby spinach to the zucchini. Top with Feta cheese, if desired.
3 zucchinis, spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
1 can (6 ounces) light tuna, packed in oil
1 can (15 ounces) chickpeas, drained
2 teaspoons dried parsley
1 large lemon (zest and juice [3 Tablespoons])
2 Tablespoons olive oil
Heat a large skillet over a medium-high burner. Gently cook the zucchini noodles until tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste.
In a large bowl, combine the cooked zucchini, tuna, chickpeas, parsley, lemon juice and zest, 2 Tablespoons olive oil, salt and pepper to taste. Stir to combine. Serve immediately, or cover tightly and refrigerate up to 2 days.