NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Canned tuna

0.25 cup Nonfat Greek yogurt

1 oz Feta cheese

0.5 cup Baby spinach

0.25 cup Cherry tomatoes

2 tbsp Artichoke hearts

1 tbsp Kalamata olives

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package directions to keep it firm, then drain and set aside.

• 3

  In a large mixing bowl, whisk together the nonfat Greek yogurt, lemon juice, garlic powder, dried oregano, sea salt, and black pepper until smooth.

• 4

  Fold the drained tuna, chopped baby spinach, halved cherry tomatoes, chopped artichoke hearts, and sliced olives into the yogurt mixture.

• 5

  Add the cooked pasta to the bowl and stir gently until every noodle is evenly coated in the creamy sauce.

• 6

  Transfer the mixture into a small oven-safe baking dish and sprinkle the crumbled feta cheese evenly over the top.

• 7

  Bake for 15-20 minutes until the edges are bubbling and the feta is slightly golden.

• 8

  Remove from the oven and let it sit for 5 minutes before portioning into airtight containers for your work week.