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In a large bowl, add garbanzos, tuna with its oil (the oil will be part of the dressing), onion, kale, garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, olive oil, basil, mint, pepper and all dried spices. Stir and toss to mix well. Taste and add salt if needed. (The tuna and garbanzos will likely have salt in them, so taste before adding more.)
Allow to rest for at least half an hour before serving (better for 1-2 hours, so herbs can marry).
If you wish to serve immediately, you can massage the oil and lemon juice into the cut kale leaves for a minute or so to soften them (if they are tough), then add all the rest of the ingredients and stir to combine. You can soften the kale either by hand massaging it (for instant consumption), or by letting time do the trick.
Serves 2-3 (lunch or main dish for dinner).