NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

6 oz Canned skipjack tuna

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

5 whole Kalamata olives

0.5 oz Feta cheese

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, drain the canned tuna and place it in a large mixing bowl, flaking it gently with a fork.

• 3

  Halve the cherry tomatoes, dice the cucumber, mince the red onion, and slice the kalamata olives.

• 4

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

• 5

  Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down.

• 6

  Add the cooled pasta, prepared vegetables, olives, and crumbled feta cheese to the bowl with the tuna.

• 7

  Pour the dressing over the salad and toss well to ensure everything is evenly coated.

• 8

  Garnish with freshly chopped parsley and serve immediately or chill for 30 minutes to let the flavors meld.