TUNA SALAD, MIDDLE EASTERN STYLE

1 6-ounce can solid white tuna in water, drained and flaked
1/3 Cup nonfat plain yogurt
2 Tablespoons tahini or fruity extra-virgin olive oil
1 Teaspoon lemon juice
2 Garlic cloves, very finely chopped
1 Teaspoon ground cumin
1 8-ounce can chickpeas (¾ cup), drained and rinsed
¼ Cup chopped flat-leaf parsley
1 Dash salt and freshly ground pepper each, or 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. Serve in a whole-wheat pita pocket with fresh spinach and sliced red onion.

Serving size: 1/3 of tuna salad
Calories: 212
Fat: 7 g
Cholesterol: 18 mg
Carbohydrate: 17 g
Protein: 21 g
Sodium: 314 mg

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