Step 1

Preheat oven to 180°C (160°C fan-forced). Brush both sides of bread with a little of the oil. Place bread on a baking tray. Bake 5 minutes each side, or until golden and crisp. Set aside to cool.

Step 2

Combine tuna, chickpeas, tomato, cucumber, onion, mint, parsley and zest in a large bowl. Whisk juice and remaining oil in a jug. Season. Drizzle over salad. Toss to combine.

Step 3

Break bread into pieces. Add to salad. Toss to combine. Spoon into serving bowls. Serve with lemon wedges.