How To Make Tuna and Chickpea Pita Sandwiches
Have a scrumptious bite of these pita sandwiches packed with tuna, chickpeas, and veggies, in a creamy lemon herb dressing.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
For Dressing:
- ⅓cupfat-free Greek yogurt,or low-fat
- ¼cuplight mayonnaise
- 2½tbspfresh lemon juice
- ¼cupfresh parsley,chopped
- 2tspfresh rosemary,chopped, or ½ tsp dried crushed
- 1tspfresh thyme leaves,chopped, or ¼ dried
For Tuna Salad:
- 10ozwhite albacore tuna,(2 cans), drained well
- 15ozchickpeas,(1 can), aka garbanzo beans, drained and rinsed
- ¾cupcelery,chopped
- ⅓cupred onion,finely chopped
- salt and freshly ground black pepper
- 2medium tomatoes,sliced
- 2cupsspinach
- 2whole wheat pita pocket breads
Instructions
-
In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, parsley, and thyme or rosemary.
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To a medium mixing bowl, add tuna chickpeas, celery, and red onion. Pour the Greek yogurt mixture over the top and toss everything to evenly coat.
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Season with salt and pepper to taste and toss.
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Slice pita pockets in half then slice through the center to open.
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Layer in spinach, tomatoes and tuna salad mixture. Serve immediately.
Nutrition
- Calories: 1139.94kcal
- Fat: 23.63g
- Saturated Fat: 3.82g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.12g
- Polyunsaturated Fat: 10.83g
- Carbohydrates: 169.02g
- Fiber: 22.88g
- Sugar: 26.91g
- Protein: 65.37g
- Cholesterol: 23.20mg
- Sodium: 1429.47mg
- Calcium: 392.29mg
- Potassium: 1737.09mg
- Iron: 12.85mg
- Vitamin A: 124.53µg
- Vitamin C: 27.92mg
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