NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz canned tuna in water

0.25 cup plain non-fat Greek yogurt

1 tbsp avocado oil mayonnaise

1 tbsp dijon mustard

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 cup celery

2 tbsp red onion

1 tbsp parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta for 7-9 minutes or until al dente.

• 2

  Drain the pasta and rinse immediately under cold running water to cool it down and prevent sticking.

• 3

  In a large mixing bowl, combine the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, and lemon zest, whisking until the dressing is smooth.

• 4

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

• 5

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

• 6

  Sprinkle with sea salt and black pepper, then toss all ingredients together until the pasta is evenly coated in the creamy dressing.

• 7

  Serve immediately or let it chill in the refrigerator for 20 minutes to allow the flavors to deepen.