Tuna and Chickpea Pita Pockets
Warm pitas stuffed with a lemony tuna, chickpea and herb salad, with tomato and cucumber.
- Cuisine
- Greek · Cyclades
- Time
- 15 min total
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 2 cans tuna, drained
- 1 can chickpeas, drained
- 3 tbsp olive oil
- 1 lemon
- 1/2 red onion, finely chopped
- 1/4 cup chopped parsley
- 1 tsp dried oregano
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 4 pita breads
- 1/2 cup greek yogurt
- 1/4 tsp salt
Method
- Lightly crush the chickpeas with a fork and mix with the tuna, onion, parsley, oregano, oil, the juice of the lemon and the salt.
- Fold in the tomatoes and cucumber.
- Warm the pitas in a dry pan, open them up and fill with the salad. Top each with a spoonful of yogurt.
Diets and allergens
Fits: Pescatarian
Free from: Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 35.8 g
- Carbohydrates
- 67.6 g
- Fat
- 14.6 g
- Fiber
- 10.4 g
- Sodium
- 961 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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