NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna in water

1 oz chickpea pasta

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

5 whole kalamata olives

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  While the pasta cooks, halve the cherry tomatoes, dice the cucumber into small cubes, and finely mince the red onion.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.

• 4

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

• 5

  Add the cooled pasta, tomatoes, cucumber, red onion, kalamata olives, and baby spinach to the bowl.

• 6

  Toss all ingredients together until evenly coated with the vinaigrette and serve immediately or chill for 30 minutes to allow the flavors to meld.