NUTRITION

SERVINGS

INGREDIENTS

4 oz chickpea pasta

10 oz canned tuna in water

1 cup frozen peas

2 tbsp avocado oil mayonnaise

1 tbsp Dijon mustard

2 tbsp dill pickle relish

0.25 cup red onion

1 medium celery stalk

1 tsp hot sauce

1 tbsp lemon juice

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the chickpea pasta in a large pot of boiling salted water according to the package instructions until al dente.

• 2

  Drain the pasta and immediately rinse with cold water to stop the cooking process and cool the noodles.

• 3

  Place the frozen peas in a colander and rinse with warm water for 30 seconds to thaw, then drain well.

• 4

  Finely dice the red onion and the celery stalk into small, uniform pieces for consistent texture.

• 5

  In a large mixing bowl, whisk together the avocado oil mayonnaise, Dijon mustard, dill relish, hot sauce, lemon juice, dried dill, salt, and pepper.

• 6

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

• 7

  Add the cooled pasta, thawed peas, diced onion, and celery to the bowl.

• 8

  Gently fold all ingredients together until the pasta is evenly coated in the creamy dressing.

• 9

  Refrigerate for at least 30 minutes before serving to allow the flavors to meld, or portion into airtight containers for meal prep.