NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

5 oz Skipjack tuna in water

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

5 whole Kalamata olives

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in a pot of salted water until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

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

• 3

  Slice the cherry tomatoes in half, dice the cucumber into small cubes, and finely mince the red onion.

• 4

  Add the cooled pasta, tomatoes, cucumber, onion, and whole kalamata olives to the bowl with the tuna.

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper.

• 6

  Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.

• 7

  Finely chop the fresh parsley and sprinkle it over the top before serving.