Middle Eastern Tuna Salad

http://www.eatingwell.com/recipes/middle_eastern_tuna_salad.html

From EatingWell:  May/June 1995

Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion.

3 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 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 chopped flat-leaf parsley
• Salt & freshly ground pepper, to taste

Preparation

1. 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.

Nutrition

Per serving : 220 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 18 mg Cholesterol; 19 g Carbohydrates; 21 g Protein; 4 g Fiber; 531 mg Sodium; 392 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat, 1 fat