Middle Eastern Tuna Salad

Middle Eastern Tuna Salad

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From: EatingWell Magazine, May/June 1995

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

Ingredients 3 servings

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Original recipe yields 3 servings
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  • ⅓ 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, ( ¾ cup), drained and rinsed
  • ¼ cup chopped flat-leaf parsley
  • Salt & freshly ground pepper, to taste

Preparation

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  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 information

  • Per serving: 202 calories; 7.0 g fat(1.0 g sat); 4.0 g fiber; 19.0 g carbohydrates; 18.0 g protein; 64.0 mcg folate; 21 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 480.0 IU vitamin A; 11.0 mg vitamin C; 113.0 mg calcium; 3.0 mg iron; 479 mg sodium; 359.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3 lean meat, 1 fat

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