Diet Digest - Tuna, Egg, Chickpea Salad w/Buttermilk Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large Egg, fresh, whole, raw 1/2 cup Buttermilk, lowfat 2 cans StarKist Selects Very Low Sodium Chunk White Albacore Tuna (4.5oz can) 2 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise) 1/2 tsp Dried Oregano (by ARCTIC.ORCA) 1/8 tsp Fine Sea Salt 1/4 tsp Pepper, black 1 can (15 oz) Chickpeas Low Sodium) 5 oz Baby Spinach or Arugula
Place eggs in a small saucepan with cold water by 2 inches. Bring to boil. Remove from heat, cover and let stand 12 minutes. Run the eggs under cold water until cool and peel the eggs and cut them into quarters. Set Aside
In a large bowl, whisk together buttermilk, mayo, oregano, salt and pepper. Add chickpeas and spinach. Toss to combine.
Divide chickpea mixture among 4 plates. Top with tuna and eggs.
I will make up the dressing and refrigerate the day before, helps to get all the flavors to combine. I also like to add about 1/8-1/4 tsp dill weed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DYNAMICDEB53.
In a large bowl, whisk together buttermilk, mayo, oregano, salt and pepper. Add chickpeas and spinach. Toss to combine.
Divide chickpea mixture among 4 plates. Top with tuna and eggs.
I will make up the dressing and refrigerate the day before, helps to get all the flavors to combine. I also like to add about 1/8-1/4 tsp dill weed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DYNAMICDEB53.
Nutritional Info Amount Per Serving
- Calories: 213.9
- Total Fat: 4.4 g
- Cholesterol: 72.7 mg
- Sodium: 303.0 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 7.0 g
- Protein: 24.7 g
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