NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

5 oz tuna in water

0.25 cup non-fat greek yogurt

0.25 whole avocado

1 tsp extra virgin olive oil

1 tsp dijon mustard

1 tbsp lemon juice

1 tsp lemon zest

0.5 cup celery

0.25 cup red onion

0.25 cup fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  In a large mixing bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, lemon zest, sea salt, and black pepper until the dressing is smooth and creamy.

• 3

  Drain the canned tuna thoroughly and flake it into the bowl with the dressing using a fork.

• 4

  Add the cooled chickpea pasta, diced celery, diced red onion, and chopped fresh parsley to the bowl.

• 5

  Toss all the ingredients gently until the pasta and vegetables are evenly coated in the zesty dressing.

• 6

  Slice the avocado and place it on top of the salad or gently fold it in just before serving to maintain its texture.