Tuna chickpea pitta sandwich

12 Feb


This simple tuna chickpea pitta sandwich is one of my lunchtime staples. I find the mix of textures particularly satisfying. It’s also low in fat and high in protein – the kind of food I’m looking for after recent indulgences.

That said, I always choose tuna packed in oil (it tastes so much better) and drain it well.

Chickpea tuna pitta sandwich
(serves 4)

  • 1 can (400g) chickpeas, drained
  • 1 tin (200g) tuna, drained
  • 2T fresh coriander, chopped
  • 1/2 a cucumber, finely diced
  • 1 small red onion, finely diced
  • 1 lemon, juiced
  • 2 Tb olive oil
  • salt and pepper
  • 4 pitta breads
  • hot sauce (such as Cholula) to serve
  1. Put the chickpeas, tuna, coriander, cucumber and onion in a bowl.
  2. Add the lemon juice and olive oil and mix well. Season to taste.
  3. Heat the pitta breads in a toaster or under the grill, cut in half and stuff with the chickpea tuna mixture.
  4. Serve with hot sauce, if desired.

5 Responses to “Tuna chickpea pitta sandwich”

  1. Adam Garfunkel February 12, 2015 at 11:04 am #

    Simple, delicious, satisfying.

  2. Yana February 12, 2015 at 11:31 am #

    Sounds perfect!

    • Andrea February 12, 2015 at 1:43 pm #

      Thanks Yana – I find it a very satisfying combination of textures and flavours…

  3. Ribbit1 February 12, 2015 at 3:56 pm #

    Sounds like your experienced taster has it all covered

    • Andrea February 12, 2015 at 4:39 pm #

      It’s a lunchtime staple around here…

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