Tuna Chickpea Pasta Salad

This tuna chickpea pasta salad is packed with protein, fresh veggies, and loads of flavor. It makes for a perfect lower carb, high protein lunch idea that you can make ahead and enjoy on the go.

When I first had the idea to make this, I had regular pasta salad in mind. I had chickpea pasta on hand so I decided to test it out and it turned out so tasty. It contains a lot of protein, healthy fats, and delicious crunch from fresh vegetables. Lastly, a creamy lime dressing completes this pasta salad and adds incredible flavor.

How to make Tuna Chickpea Pasta Salad.

This dish is one of the easiest pasta salads you can make. The steps in making this pasta salad are:

  • cooking chickpea pasta per package instructions
  • washing and chopping a few vegetables
  • making easy creamy lime dressing
  • mixing all ingredients together

This pasta salad is a cold salad. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients. You can speed up this process by running it under cold water after the chickpea pasta has cooked. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.

After cooking the chickpea pasta, all there is left to do is mix all the ingredients together. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor.

Storing your pasta salad.

Place pasta salad in an airtight container and refrigerate for up to 2 days. Do not freeze or leave at room temperature.

Can I double the recipe?

Yes! You can double, triple, or quadruple this recipe. Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen.

Tuna Chickpea Pasta Salad

Tuna Chickpea Pasta Salad is the perfect low carb, high protein meal that is both, satisfying and full of flavorful.
Course Salad
Cuisine American
Keyword tuna chickpea pasta salad
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings


  • 1 can tuna packed in water
  • 2 cups cooked chick pea pasta (1 cup dry) cooked and cooled
  • 1 english cucumber chopped
  • ½ cup cherry tomatoe halves
  • ½ medium red onion chopped
  • 1 stalk celery chopped
  • ½ avocado
  • 1 (2.25oz) cup sliced black olives


  • 1 tbsp avocado mayonnaise
  • 1 whole lime juiced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dill
  • ½ tsp parsley flakes


  • Cook chickpea pasta per package instructions.
  • While the pasta cooks, prepare all vegetables and avocado by washing and chopping. Set aside.
  • To make the dressing, in a small bowl, juice 1 lime, add tablespoon of avocado mayonnaise, salt, pepper, dill, parsley, and garlic powder. Mix and set aside.
  • Once the chick pea pasta has cooked completely, drain and rinse under cold water until the chickpea pasta is cooled completely.
  • In a large bowl, add chickpea pasta, tuna, vegetables, avocado, and black olives and mix together. Add the dressing and mix again. Place in the refrigerator for at least 1 hour before serving.

Spaghetti in Eggplant Sauce

Spaghetti in Eggplant Sauce is a great meatless dish any day because it is tasty, easy, and loaded with fiber and healthy fats. The eggplant and tomato sauce go incredible well together but I also add olives and chopped green onions which really amplify its flavors.

When making this Spaghetti in eggplant sauce dish, I had Mediterranean in mind. My grandma always made roasted eggplant and tomato sauce with lots of garlic and she dipped bread in this extremely flavorful sauce, however I wanted something that would make it pop. That’s why I added olives and green onions because these two ingredients made every bite special. Also, instead eating this with bread (which would be so GOOD) I decided to have it with whole grain spaghetti and I have zero regrets doing so.

How to make Spaghetti with Eggplant Sauce:

  1. Saute the eggplant for about 4 minutes until softened. Eggplant soaks up a lot of oil so make sure the oil is hot before adding in the eggplant. I also suggest using a non stick pan so that the eggplant doesn’t stick and you won’t be required to keep adding more oil. I like to use light olive oil for this dish because it add flavor without burning as extra virgin olive oil would.
  2. Add in minced garlic and mixing with a wooden spoon, cook for 1 more minute. At this point, if you need to add more oil, you can do so but just enough so that the minced garlic doesn’t stick to your pan.
  3. Add crushed tomatoes and seasonings. You can use fresh or dried herbs. I always have the required herbs dried on hand so I use dried more frequently.
  4. Let the sauce simmer. Cover the eggplant sauce halfway and let it simmer while the spaghetti cooks, approximately 10-12 minutes.
  5. Add spaghetti to the eggplant sauce. Mix the spaghetti in eggplant sauce so that the spaghetti is fully coated with the delicious sauce.
  6. Top with Greek black olives and fresh green onions. This is my favorite part! These two ingredients make this Spaghetti with Eggplant Sauce dish so special. You can also use black olives but my favorite olives are Greek olives with the bone in. I cut around the bone and add sliced pieces of the olives in this dish.
  7. Optional: top with fresh basil and Parmesan cheese.

Can you substitute spaghetti?

Yes. You can make your favorite kind of pasta with this Eggplant Sauce.

Spaghetti in Eggplant Sauce

This Spaghetti in Eggplant Sauce recipe is wonderful Mediterranean Dish loaded with fiber and even more flavor. It comes together in half an hour, making it perfect for any day of the week.
Course Main Course
Cuisine Mediterranean
Keyword eggplant sauce, mediterranean meal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Cost $6-$10


  • 8 oz spaghetti
  • 3 tbsp light olive oil
  • 1 eggplant
  • 2-3 cloves garlic minced
  • 28 oz can crushed tomatoes
  • 1 tsp oregano
  • 1 tsp parsley flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup pitted Greek olives sliced
  • 2 stems green onions
  • ½ cup Parmesan cheese optional


  • Wash and dice one whole eggplant into 1/2" thick cubes and set aside. Mince 2-3 cloves of garlic and set aside as well.
  • Fill a large pot with water and place over medium heat. This will give the water for the spaghetti time to come to a boil while you are making the sauce.
  • In a large shallow saucepan, heat light olive oil on medium heat. Add in the diced eggplant and cook for about 4 minutes or until the eggplant is soft.
  • Stir in the minced garlic and cook for 1 more minute. Add oil as needed.
  • Using a fork, slightly mash the cooked eggplant then add the crushed tomatoes, parsley, oregano, salt and pepper. Stir until combined bring to a boil. Once the sauce begins to boil, decrease the heat to low. Let the sauce simmer covered halfway until the spaghetti cooks, about 10 minutes.
  • Add spaghetti to boiling water and cook until al dente according to package instructions.
  • Once the spaghetti is cooked, remove from heat. Drain the spaghetti and add to the sauce. Remove sauce from heat and mix together until spaghetti is fully covered with the eggplant sauce.
  • Top spaghetti with sliced Greek olives and chopped green onions.
  • For optional garnish, add grated Parmesan cheese and fresh chopped basil.
  • Serve while still warm.

Baked Lobster Tail Recipe

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Lobster Tail sounds like a fancy meal you can only eat at a restaurant made by a professional chef. However, if you follow the easy steps below, you will be pleasantly surprised at just how easy it is to make Baked Lobster Tail in the comfort of your own kitchen.

This recipe for Baked Lobster Tail is a fun way to make something fancy at home f dinner without dedicating a lot of time to prepare and/or clean up. You will be amazed at how simple it is to make and it tastes incredible.

There are several ways to make Lobster Tail, however my favorite is baking it in the oven. I have found that this way, you get a nice smokey flavor from some of the seasonings, has a better texture, and it will not have the fishy smell.

How to pick out the best Lobster Tails:

It is much better to buy fresh over frozen however frozen Lobster Tails can be just as good. If buying frozen, make sure that your Lobster Tails are not soaked in sodium tripoyphosphate. Look out of any discoloration on the meat or the shell and avoid those if you can.

To thaw Lobster Tail that has previously been frozen, leave the frozen Lobster Tail in the refrigerator overnight. For quicker thawing, place Lobster Tails in a sealed bag and place in hot water for about 30 minutes or until the Lobster is no longer frozen.

Preparing the Lobster Tails:

Lobster Tails are sold in the shell. In order to make the cooking process easier, remove the lobster meat from the shell. To do so, cut the shell in the center using a sharp knife or sharp scissors. I found that it was easier to use scissors.

Using your fingers, remove the Lobster Tail from the shell. The easiest way to do this is to gently glide your index fingers along the Lobster Tail and you will feel that it detaches from its shell. You can leave the Lobster Tail inside the shell and just spread open the shell or you can lift the Lobster Tail from the tail and rest it on top of the shell, having the back end still attached to the shell.

How to Make the Topping:

You don’t need anything fancy to season your Baked Lobster Tail. All you need is butter, salt, pepper, paprika, and parsley flakes. Whip the butter and seasonings in a small bowl and spread it evenly along the two Lobster Tails. While some recipes call for garlic on the Lobster Tail, I prefer the garlic in the dipping garlic butter for better flavor.

Baking the Lobster Tail:

If you’re still in shock at how easy the recipe for Baked Lobster Tails is so far, I won’t disappoint you here. Baking is just as simple and it doesn’t take a lot of time either. Place your prepared Lobster Tails on a baking sheet. Before you place Lobster Tails in the oven, make sure that your oven is preheated to 450F and bake for about 15 minutes. The baking time will vary on the size of your Lobster Tail.

You will know when your Lobster Tail is cooked when the meat turns white or pink, becomes firmer, and the shell turns bright red. If the lobster still has gray spots, it needs to cook longer. The general rule of thumb if using a food thermometer is that Lobster should have internal temperature of about 135F-140F when cooked.

Do not overcook Lobster Tails because you will be left with a tougher and gummier texture.

How to serve Baked Lobster Tail:

Lobster Tail is served immediately after it has been baked to perfection. It is commonly dipped in a Garlic Butter Dipping Sauce and served with potatoes, veggies, or a salad.

Baked Lobster Tail

This Baked Lobster Recipe is quick, easy, and incredibly tasty-you'll be surprised it's not chef made. The best part of this lobster tail recipe is that it take less than 25 minutes from start to finish.
Course Main Course
Keyword lobster tail, lobster recipe, seafood recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author inaeatsin
Cost $40-$50


  • 2 Lobster ails
  • 2 tbsp butter
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp parsley flakes

Garlic Dipping Butter

  • 4 tbsp butter
  • 2 tsp minced garlic
  • 1 tbsp fresh lemon juice
  • ½ tsp black pepper


  • Preheat oven to 450°F.
  • With a sharp knife or scissors, cut the top of the lobster tails all the way to the tip of the tail, avoiding the meat.
  • Carefully pull the meat away from the shell and pull the meat up so it sits on top of the shell. The end of the tail should still be attached to the shell.
  • In a small bowl, whip butter and spices together and divide it in half. Place each half of seasoned butter on top of each lobster tail.
  • Place lobster tails in oven and cook for about 15 minutes or unitl meat is white.
  • Remove from oven and serve immediately.

Garlic Dipping Butter

  • In a suacepan over low heat, add 1 tablespoon of butter and garlic. Cook garlic in butter for 1 minute until it just begins to brown.
  • Add the remaining butter, lemon juice, and black pepper and let it seep on low heat for about 4-5 minutes mixing constantly.
  • Strain before serving.

Grilled Chicken with Mushrooms Peppers and Onions Shish Kabobs

What’s a summer cook out without Chicken Shish Kabobs? This Grilled Chicken Shish Kabob recipe is so simple and made with a delicious creamy marinade that goes perfectly with grilled veggies.


  • 1 pound boneless skinless chicken breasts
  • 2 bell peppers
  • 1 cup Baby Bella mushrooms cut in halves
  • 1 medium sweet onion
  • 2 tablespoons olive oil
  • 3 tablespoons Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dill
  • 1/2 teaspoon chili powder
  • salt and pepper to taste


  1. Preheat grill or grill pan to medium high heat.
  2. To prepare your vegetables and chicken, cut each vegetable into 1 inch pieces. Do the same with the chicken. Place the chicken and vegetables in two separate bowls.
  3. In a small bowl, combine mayo, dijon mustard, lemon, garlic, oregano, dill, chili powder, cumin, salt and pepper. Whisk until all of the ingredients are mixed together.
  4. Pour the marinade over the chicken and mix with a spoon until the chicken is well coated.
  5. In the bowl with the veggies, drizzle olive oil and salt and pepper to taste. Mix together.
  6. Thread the chicken and vegetables onto the skewers.
  7. Cook for 5-7 minutes on each side or until chicken is cooked through.
  8. Remove from heat and serve.

Grilled Lemon Garlic Swordfish

Rating: 5 out of 5.

This Swordfish Recipe is so tasty and it cooks so fast, you’ll never regret making it. If you’ve never tried swordfish, know that this fish has a firm, steak-like texture that’s very different than most types of fish. Due to its thickness, roughly 1 inch thick, it’s perfect for grilling because it doesn’t fall apart.

Most say that it should cook for about 3 minutes on each side on high heat, however, I have found that it may need to cook longer if the fish is thicker. Grilling for 3 minutes may leave the fish slightly pink in the center, although that will cook through even after you remove it from the heat.

Once ready, the fish should still be firm and should flake easily when pulled apart with a fork.


  • 4 Swordfish steaks
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 2 garlic cloves, grated
  • 1 Tbs fresh parsley
  • salt and pepper to taste


  1. Heat the grill on medium high heat.
  2. Whisk olive oil, lemon juice, garlic and parsley together.
  3. Brush each swordfish steak with the marinade and season with salt and pepper on each side.
  4. Place the swordfish steaks on the grill. Depending on the thickness of the swordfish steaks, 3-5 minutes on each side will be enough to cook through fully.
  5. Once cooked, transfer the steaks on a plate and enjoy.

EASY 30-Minute Chicken Curry

Rating: 5 out of 5.

The reason why this EASY 30-minute Chicken Curry recipe is a family favorite, is because it has minimal ingredients yet a bold taste that’s perfect if you’re looking for a different way to have fun preparing chicken. Unlike many other Chicken Curry recipes, this one does not call for a long list of spices and it does not include a blender (another tool to clean up), yet it delivers magnificent taste every single time. Although authentic curry involves a lot of different spices, this Chicken Curry recipe is the closest to authentic that you can get without all of the extra ingredients yet just the right amount of the main ones that make up the distinct curry flavor.

What is Chicken Curry:

Chicken curry is an Indian dish made up of diced cooked chicken drenched in a creamy and rich curry sauce. Curry is a a name for many Indian dishes that use a great variety of herbs and spices. The most commonly used of those herbs and spices in curry are turmeric, cumin, ginger, and coriander along with many more.

What makes my recipe different:

My EASY 30-minute Chicken Curry recipe is super tasty without all of the ingredients that are usually included in other chicken curry recipes. I found that with a combination of just the right herbs and spices, this chicken curry recipe is just as delicious without the extra fuss! In my EASY 30-minute Chicken Curry recipe, the only herbs and spices that I use are the ones that give chicken curry it’s unique flavor, which include; turmeric, ginger, and parsley. I also add onion and garlic, just not in powder form. 

How to make this EASY 30-minute Chicken Curry:

Start with the chicken: Start by dicing the chicken in squares and season with salt and pepper. Add the chicken to a non stick skillet with a touch of flavorless oil such as canola, sunflower, or vegetable oil. I cook chicken on medium heat until it is cooked through and slightly brown. If you find that the chicken sticks to the pan, don’t be afraid to drizzle some more oil if needed. This will vary greatly based on the type of skillet you use. Once the chicken is cooked and slightly browned, remove the from heat and place the chicken into a separate bowl. We will add back the chicken to the curry sauce once that is complete.

Making the curry sauce: To the same skillet used to cook the chicken in, add more oil if needed, then add chopped onions. Cook the onions on medium low heat until they are soft and translucent. Once soft, add minced garlic cook for another minute or so. Be careful not to burn the the onions and garlic. Next, add the butter and once the butter has melted, add in the tablespoon of flour and whisk until you get a thick paste. Then, add in the whole milk, turmeric, parsley, ginger, salt and pepper. Let the curry sauce simmer on low heat for about 3 minutes. The mixture will thicken as it simmers and even more so as it cools. Lastly, add in the cooked chicken and let it simmer for another 5 minutes. At this point, you are ready to serve and enjoy the EASY 30-minute Chicken Curry!

Changing the consistency of the sauce:

Whenever you make a creamy sauce, even a slight variation can change in the flour to liquid ratio can alter how thick or think your curry sauce is.

To thin out the sauce: add a splash of milk. Add only one table spoon at a time until your sauce has become thinner.

To thicken the sauce: add 1 teaspoon of flour. This part is a little trickier.  Adding the flour directly in the sauce might make your sauce lumpy from the flour. To ensure a smooth curry sauce, mix in 1 teaspoon of flour with 1 tablespoon of milk in a small bowl. Once the mixture is completely smooth, add that to the sauce. This sounds counterproductive since you are also adding milk to thicken the sauce, but that is not flour to milk ratio is not enough to make your sauce runny.

Great side dishes to enjoy with chicken curry:

  • rice (white or brown)
  • veggies
  • mashed potatoes
  • orzo

Make ahead and reheating instructions: 


  • 1 Tbs Canola oil, more if needed
  • 1/2 cup diced onion
  • 1-2 garlic cloves, minced
  • 2 lbs chicken breast, cut into cubes
  • 1 Tbs butter
  • 1 Tbs all purpose flour
  • 1 1/2 cups heavy cream or whole milk
  • 1/2 Tbs Turmeric
  • 1/2 Tbs parsley
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Heat oil over medium heat in a skillet.
  2. Dice chicken and season with salt and pepper. Then, add chicken into the skillet and cook chicken until slightly browned, about 10-13 minutes, adding oil if needed.
  3. Remove chicken from skillet and place into a bowl. Then, if needed, drizzle oil in skillet then add the onions and minced garlic. Cook until the onion is soft and translucent.
  4. Add butter and when the butter has just melted, add the flour and whisk until any large clumps of flour are completely dissolved.
  5. Add the heavy cream or whole milk and seasonings then mix well. Let it simmer for 2-3 minutes on low heat.
  6. Add the cooked chicken into the mixture and let it simmer in the curry sauce for about 5 minutes on low heat. The mixture will thicken while it simmers and even more so as it cools.
  7. Remove from heat and enjoy warm over white rice or a side of your choice.