Ingredients:

  • 1 medium zucchini, cut into 1/2-inch (1.5 cm) rounds or half-moons (about 150 g / 5 oz)
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces (about 150 g / 5 oz)
  • 1 cup cherry tomatoes, halved (150 g / 5 oz)
  • 1 tablespoon extra-virgin olive oil (15 ml)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups baby spinach or mixed salad leaves (about 60 g / 2 oz)
  • 1 medium carrot, peeled and grated (about 60 g / 2 oz)
  • 1/2 medium English cucumber, halved lengthwise and sliced (about 120 g / 4 oz)
  • 1/4 small red onion, thinly sliced (about 30 g / 1 oz)
  • 2 cans tuna in water, drained (5 oz / 142 g each can; total drained tuna about 8–10 oz / 225–280 g)
  • 1 cup cooked chickpeas (optional for extra texture) (165 g / 1 cup) — optional
  • 1/3 cup plain Greek yogurt (or 1/3 cup light mayo) (80 g / 80 ml)
  • 1 tablespoon extra-virgin olive oil (15 ml)
  • 2 tablespoons fresh lemon juice (about 1 lemon) (30 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon capers, rinsed and chopped (15 g)
  • 2 tablespoons chopped fresh parsley (8 g)
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Prepare zucchini, bell pepper, and cherry tomatoes; toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper.
  2. Spread the prepared vegetables in a single layer on the baking sheet. Roast 12–18 minutes until edges brown and tomatoes blister, tossing once halfway through. Remove and let cool slightly.
  3. Whisk the dressing in a small bowl: Greek yogurt (or mayo), 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, smoked paprika (if using), 1/4 tsp salt, and 1/8 tsp pepper. Taste and adjust seasoning or acidity.
  4. Drain tuna thoroughly and transfer to a medium bowl; flake with a fork. If using chickpeas, drain and roughly mash half for texture, leaving the rest whole.
  5. Add the roasted vegetables (cooled slightly), baby spinach, grated carrot, cucumber, red onion, capers, and parsley to the flaked tuna. Pour dressing over the mixture and gently fold until combined, taking care not to overmix.
  6. Adjust salt, pepper, or lemon to taste. Serve warm, room temperature, or chilled over greens, in a wrap, on toasted bread, or with pita. Garnish with extra parsley and lemon wedges.