NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef 93% lean

1 oz Dry chickpea macaroni pasta

0 tsp Olive oil

0.25 cup Yellow onion

2 tbsp Plain Greek yogurt

1 tbsp Yellow mustard

1 tsp White vinegar

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Dill pickles

1 cup Romaine lettuce

0 tsp Sesame seeds

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea macaroni according to package directions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground beef and diced yellow onion.

• 3

  Sauté the beef and onion mixture, breaking the meat apart with a spatula, until the beef is fully browned and the onions are soft and translucent.

• 4

  Stir in the garlic powder, sea salt, and black pepper to season the meat.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, yellow mustard, white vinegar, and smoked paprika until a smooth, creamy sauce forms.

• 6

  Add the cooked pasta to the skillet with the beef and pour the special sauce over the top, tossing well to ensure every noodle is coated.

• 7

  Divide the mixture into serving bowls and top with fresh shredded romaine lettuce, chopped dill pickles, and a sprinkle of sesame seeds.