NUTRITION

SERVINGS

INGREDIENTS

1 can tuna canned in water

0.5 cup canned chickpeas

0.25 cup plain non-fat Greek yogurt

2 cup baby arugula

0.5 cup diced cucumber

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then pat them very dry with a paper towel to ensure they get crispy.

• 3

  Toss the chickpeas with 0.5 tbsp of olive oil, a pinch of sea salt, and a pinch of black pepper on the baking sheet.

• 4

  Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, and the remaining 0.5 tbsp of olive oil to create the dressing.

• 6

  Drain the tuna and place it in a medium bowl, flaking it with a fork, then stir in the yogurt dressing until well combined.

• 7

  Place the baby arugula in a large serving bowl and top with the diced cucumber and sliced avocado.

• 8

  Add the zesty tuna mixture to the center of the greens and top with the warm, crispy chickpeas.

• 9

  Season with the remaining sea salt and black pepper before serving immediately.