In a large bowl, add garbanzos, Tonnino Tuna with Garlic and its oil (the oil will be part of the dressing), 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.