Lemony Garbanzo Kale Salad with Tonnino Tuna with Garlic

20 min


2 serving


  • 1 can garbanzo beans, rinsed and drained
  • 1 jar Tonnino Tuna Fillets with Garlic
  • 3 tablespoons red onion, chopped
  • 3-7 large leaves kale
  • 1 lemon (you will use 1 teaspoon zest and 2 tablespoons juice from it)
  • 2 tablespoons olive oil
  • 2-3 tablespoons fresh basil cut in a chiffonade
  • 2-3 tablespoons fresh mint cut in a chiffonade
  • Freshly ground pepper
  • A pinch of: ground ginger, dry mustard, dried oregano, dried thyme & kosher salt


In a large bowl, add garbanzos, Tonnino Tuna with Garlic and olive oil, onion, kale, 1 teaspoon lemon zest, 2 tablespoons lemon juice, olive oil, basil, mint, pepper and all dried spices.

Stir and toss to mix well. Taste and add salt if needed.

Allow to rest for at least half an hour before serving.

If you wish to serve immediately, you can massage the oil and lemon juice into the cut kale leaves for a minute or so to soften them (if they are tough), then add all the rest of the ingredients and stir to combine.