Middle Eastern Tuna Salad

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

 Ingredients

 1/3 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, (3/4 cup), drained and rinsed
 1/4 cup flat-leaf parsley, chopped salt & freshly ground pepper, to taste

 Instructions

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.