Herby Tuna & Chickpea Salad Pitas

Name: Herby Tuna & Chickpea Salad Pitas
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 can tuna (in water, drained); 1 can chickpea (rinsed and drained); 0.5 cucumber (medium, diced); 0.5 cup cherry tomato (halved); 0.25 red onion (small, finely chopped); 2 tablespoon fresh dill (chopped); 1 tablespoon tahini; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon water; 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 whole pita bread; 2 lettuces (large leaves)

A light and fresh tuna and chickpea salad bursting with Mediterranean flavors, served conveniently in soft pita pockets with crisp lettuce.

Prep: 15 min
Total: 15 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.03/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Pescatarian
Soy-Free
High-Fiber
Low-Fat

Ingredients

1 can tuna (in water, drained)
1 can chickpea (rinsed and drained)
0.5 cucumber (medium, diced)
0.5 cup cherry tomato (halved)
0.25 red onion (small, finely chopped)
2 tablespoon fresh dill (chopped)
1 tablespoon tahini
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon water
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 whole pita bread
2 lettuces (large leaves)

Instructions

In a medium bowl, flake the drained tuna with a fork. Add the rinsed and drained chickpeas and lightly mash about half of them with a fork to create a creamier texture, leaving some whole for texture.
Add the diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh dill to the tuna and chickpea mixture.
In a small bowl, whisk together the tahini, lemon juice, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. If the dressing is too thick, add another teaspoon of water until it reaches a pourable consistency.
Pour the tahini dressing over the tuna and chickpea mixture. Stir gently until all ingredients are well combined. Taste and adjust seasoning if needed.
Warm the pita breads slightly in a toaster or microwave for about 15 seconds, if desired. Cut each pita in half to form pockets.
Line each pita pocket with a large lettuce leaf. Divide the tuna and chickpea salad evenly between the 4 pita halves and serve immediately.

Notes

This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. It's also delicious as a dip with fresh vegetables.

Nutrition (per serving)

Calories: 611
Protein: 39.4 g
Carbohydrates: 91.2 g
Fat: 9.6 g
Fiber: 26.2 g
Sodium: 1629 mg
Saturated Fat: 0.8 g
Sugar: 17.1 g
Cholesterol: 28 mg