Name: Chickpea and Tuna Dip
Yield: Makes 2 2/3 cups
Ingredients: 1 can (15.5 ounces) chickpeas, rinsed and drained; 1 can (5 ounces) solid white tuna packed in oil, drained; 1/4 cup extra-virgin olive oil; 1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice; 6 anchovy fillets, minced; 1/4 small red onion, diced small; 3 tablespoons coarsely chopped fresh parsley; Coarse salt and ground pepper; Crackers, for serving

In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

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Chickpea and Tuna Dip

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