Middle Eastern Tuna Salad

Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion.
Prep: 15 minutes | Total Time: 15 minutes
-
1/3 cup
nonfat plain yogurt
-
2 tablespoons
tahini, or fruity extra-virgin olive oil
-
1 teaspoon
lemon juice
-
2 cloves
garlic, very finely chopped
-
1 teaspoon
ground cumin
-
1 6-ounce can
solid white tuna in water, drained and flaked
-
1 8-ounce can
chickpeas, (3/4 cup), drained and rinsed
-
1/4 cup
flat-leaf parsley, chopped
-
salt & freshly ground pepper, to taste
- Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.
Reviewed July 16, 2012
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to
EatingWell.com
Makes: 3 servings
- Calories220
- Fat7 g
- Saturated fat1 g
- Cholesterol18 mg
- Carbohydrates19 g
- Dietary fiber4 g
- Protein21 g
- Sodium531 mg
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