Chickpea and Tuna Dip

This no-cook chickpea and tuna dip leans heavily on pantry heroes like canned tuna, chickpeas and anchovies. It’s perked up by crunchy red onion and parsley and gets a big dose of brightness from both lemon zest and juice. The best part? It takes just minutes to pull together in a food processor so it's a perfect last-minute appetizer for when friends stop by. Serve this delicious dip with crackers, toasted pita bread, or a carb-free dipper like baby romaine or endive leaves. It’s also delicious scooped on top of a salad or grain bowl or in a sandwich or wrap.

1 (15.5 oz) can chickpeas, rinsed and drained
1 (5 oz) can solid white tuna, packed in oil, drained
¼ cup extra-virgin olive oil
1 Tbsp. lemon zest, finely grated
2 Tbsp. lemon juice, freshly squeezed
6 fillets anchovies, minced
¼ small red onion, diced small
3 Tbsp. fresh parsley, coarsely chopped
coarse sea salt
black pepper, freshly ground

To Serve:
crackers

Pulse chickpeas, tuna, oil, lemon and anchovies:

In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice and anchovy fillets until well combined.

Transfer to bowl; stir in remaining ingredients and serve:

Transfer to a medium bowl and stir in onion and parsley, season with salt and pepper. Serve with crackers.

Storage:
Refrigerate leftover dip in an airtight container for three to four days. Before re-serving, you may want to add a bit more lemon juice, olive oil and/or salt and pepper. Leftovers can be eaten as a dip, spooned onto a salad, wrapped in lettuce leaves, or used as a protein-packed filling for a sandwich or wrap.

Makes 2⅔ cups.