Ingredients:

 Crispy Chickpeas

1 (15 oz) can chickpeas, drained, rinsed, and patted dry

1 tbsp avocado oil

1/2 tsp garlic powder

1/2 tsp Aleppo pepper or red pepper flakes 

Pinch kosher salt

1 tsp Just Better Fiber for added fiber

 Broccolini Salad Base

1/2 small red onion, thinly sliced

1/2 tsp sumac

Juice and zest of 1 lemon

1 tsp allulose or honey

2 tsp plus 1 tsp extra virgin olive oil

5 cloves garlic, thinly sliced

2 bunches broccolini, ends trimmed, stems thinly sliced, tops halved

1/2 cup parsley or cilantro, chopped

Small handful fresh mint leaves, torn

Salt and pepper, to taste

🥣 Sumac Yogurt Dressing

1/2 cup plain Greek yogurt

1 tsp Dijon mustard

1 clove garlic, finely grated

1 tbsp red wine vinegar

2 tsp allulose 

1 tbsp extra virgin olive oil

1 tsp sumac

Salt and pepper to taste

(Optional: 1 scoop unflavored protein powder for a boost)

Instructions:

For the chickpeas:

Preheat oven or air fryer to 400°F.

Toss chickpeas with oil, garlic powder, red pepper, salt, and optional fiber.

Roast for 20–25 min, shaking halfway, until golden and crispy. Cool and set aside.

For the red onion and broccolini:

In a small bowl, combine red onion, lemon juice/zest, sumac, and allulose. Let marinate for at lease 10 minutes.

Heat 2 tsp olive oil in a skillet over medium-low heat. Add garlic and sliced broccolini stems; sauté 2 minutes. Add tops and cook until vibrant and tender-crisp, about3–4 min more.

Toss broccolini with marinated onions, parsley, and mint. Drizzle with remaining 1 tsp olive oil. Season to taste.

For the sumac dressing
Whisk all ingredients until smooth and creamy. Add a splash of water to loosen, if desired.

Assembly

Plate the warm broccolini salad base on a platter or shallow bowl.

Scatter the red onion and crispy chickpeas over the top.

Drizzle generously with sumac yogurt dressing.

Garnish with extra herbs, lemon zest, or a dusting of sumac if desired.

Arrange chunks of albacore tuna on top—don't mix in.

Wine Pairing

Recommended Wine:
Sauvignon Blanc from Sancerre (France) – Crisp acidity and citrus notes complement the lemon, herbs, and sumac beautifully.
Alternatives:

Vermentino (Italy) – light, herbal, and mineral-driven

Assyrtiko (Greece) – dry, citrusy, and great with Mediterranean dishes

Rosé from Provence – for a chilled, vibrant pairing with summery flair