Chickpea and Tuna Dip
Ingredients
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1 can (5 ounces) solid white tuna packed in oil, drained
- ¼ cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice
- 6 anchovy fillets, minced
- ¼ small red onion, diced small
- 3 tablespoons coarsely chopped fresh parsley
- Coarse salt and ground pepper
- Crackers, for serving
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