Middle-Eastern Tuna Salad

Chock full of chick peas and a yogurt-tahini dressing instead of mayo, this flavorful tuna salad packs a nutritious punch and a refreshing switch up from the usual tuna salad.  Best made a few hours ahead or even overnight to let the flavors develop, it is a tasty lunch in a hurry with plenty to share!

• Servings: 4
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2/3 c Greek No Fat yogurt

4 T tahini

juice and zest of a lemon

4 cloves of garlic, minced

1 1/2 t ground cumin

pinch of red pepper flakes or to taste

16 oz can of chickpeas

2 cans of tuna

1/3 c of flat leaf parsley leaves, chopped

salt and pepper to taste

whole wheat pita halves, to serve

In a medium bowl, place the tuna, chickpeas and parsley.  Mix together the tahini, lemon juice and zest, yogurt, cumin, red pepper flakes and garlic.  Pour dressing over the tuna and chickpeas and toss to coat well.  Season to taste with salt and pepper.  Serve in pita halves with lettuce and tomato if desired.

Jenkins Arboretum, Berwyn, PA. Photo courtesy of my friend Dona