Tuna Salad

What you will need:

2 Cans of tuna (rinse and strain)

1 can of chick peas (garbanzo beans) (rinse and drain)

1 large red bell pepper, diced

1/2 cup peeled, diced cucumber

1 medium tomato, diced

1/4 cup scallions or leeks

1/3 cup plain nonfat yogurt (I used 3/4 cup of plain Greek yogurt)

3 TBSP snipped fresh dill (I sprinkled a little dill on mine from the spice rack)

2 TBSP reduced calorie mayonnaise (I didn't use any, just added more yogurt)

2 TBSP fresh lemon juice

1/2 tsp ground pepper

1/2 tsp dry mustard (I used a TBSP of Dijon mustard)

After draining the tuna, strain it under cold water, and break it up into small pieces. Drain and rinse the chick peas and add them to the tuna. Add in peppers, cucumber, tomatoes, leeks, and toss gently.

Add yogurt, dill, mayo, lemon juice, pepper and mustard and stir well until mixed.

I put mine between two pieces of dry whole grain toast. You could always add mayo on your toast if you wanted to keep it out of the salad and use less.

Other ways to eat it. Place on top of greens and add some toast on the side.
Put inside a pita pocket.
Make a wrap.
For Canyon and Sawyer, I put it in a small bowl and they ate it with jelly toast on the side.
Canyon was eating it and said, "Mom, can you put grapes in mine to make it sweeter?" Love that kid:) A great idea!! If you add grapes and walnuts to it, even better yet!!