Middle Eastern Tuna Salad

KelBel's Note:

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

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 1⁄3; cup nonfat plain yogurt
• 2 tablespoons tahini
• 1 teaspoon lemon juice
• 2 garlic cloves , very finely chopped
• 1 teaspoon ground cumin
• 1 (6 ounce) can solid white tuna packed in water , drained and flaked
• 1 (8 ounce) can chickpeas , drained and rinsed
• ¼ cup flat leaf parsley , chopped
• salt & freshly ground black pepper

Directions:

1. Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
2. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Reviews

[Studentchef]

This was so good! I just loved it! I don't think this salad lasted more than a couple of hours in my house, which should be a huge compliment to you.

[Kittencalskitchen]

Delicious! the only change I made was I added in a green onion, I used Greek yogurt and lots of fresh ground black pepper, served it in a pita for a delicious lunch my DH enjoyed, thanks for sharing Kel!

[AuntMare]

This was good...and different. I used one clove of garlic and cilantro instead of parsley. However, next time I might use 1/2 tsp cumin because, to me, it was very over-powering using one teaspoon. And it definitely doesn't taste the same without the onion. That finished out the flavors. Thanks for sharing.