Chickpea, Avocado & Tuna Fusilli
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Serves: 2
 
Ingredients
  • 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
Instructions
  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.
Notes
Get creative, use the ingredients you have on hand and stay healthy! Make sure you only "cook it fit".
Recipe by Cook it fit at https://www.cookitfit.com/chickpea-avocado-tuna-fusilli/