Tuna and Chickpea Pita Sandwiches
fat-free or low-fat Greek yogurt
fresh lemon juice
chopped fresh parsley
chopped fresh rosemary or 1/2 tsp dried crushed
chopped fresh thyme leaves or 1/4 tsp dried
(4.5 - 5 oz) cans
white albacore tuna,
(15 o) can
chickpeas (aka garbanzo beans),
drained and rinsed
finely chopped red onion
Salt and freshly ground black pepper
Whole wheat pita pocket breads
In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, parsley, and thyme or rosemary.
To a medium mixing bowl add tuna chickpeas, celery, and red onion. Pour Greek yogurt mixture over the top and toss everything to evenly coat.
Season with salt and pepper to taste and toss.
Slice pita pockets in half then slice through the center to open.
Layer in spinach, tomatoes and tuna salad mixture. Serve immediately.
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