NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

6 oz Canned tuna in water

0.25 cup Non-fat Greek yogurt

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

0.25 cup Cucumber

0.25 cup Celery

2 tbsp Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, chopped fresh dill, sea salt, and black pepper until the dressing is smooth and creamy.

• 3

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

• 4

  Add the cooled chickpea pasta, diced cucumber, diced celery, and finely minced red onion to the bowl.

• 5

  Gently fold all the ingredients together until the pasta and vegetables are evenly coated in the lemon-dill sauce.

• 6

  Serve immediately or refrigerate for 30 minutes to allow the flavors to fully develop.