Chickpea, Avocado & Tuna Fusilli
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ package of tri-color fusilli pasta
  • 1 tuna canned tuna (the one packed in its own juice)
  • ½ can cooked chickpeas, rinsed and drained
  • 1 avocado, cut in big chunks
  • a little parmesan, gated
  • 1 big onion, finely chopped
  • 2 green onions, roughly chopped
  • fresh ginger, peeled and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • pepper to taste
  • a splash of fresh lemon/lime
  1. Cook the pasta according to the package instructions.
  2. Meanwhile, put 1 tablespoon of olive oil in a medium saucepan and sauté the onion and the tuna for approximately 3 minutes. Reduce the heat to a lower level and add the chickpeas, the ginger, the red pepper flakes and green onions and let them simmer gently, stirring occasionally in for 5 more minutes. Season the sauce carefully with pepper.
  3. After the pasta is cooked, drain it and serve it on the plate. Pour the tuna & chickpeas sauce, add the big chunks of avocado, extra chopped green onions and grate some parmesan over it. Go ahead and squeeze also a splash of lemon/lime juice for an extra twist. Et Voilà! It’s ready in less than 15 minutes.
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