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
- Put the chickpeas, tuna, coriander, cucumber and onion in a bowl.
- Add the lemon juice and olive oil and mix well. Season to taste.
- Heat the pitta breads in a toaster or under the grill, cut in half and stuff with the chickpea tuna mixture.
- Serve with hot sauce, if desired.
Ten More Bites 
Simple, delicious, satisfying.
Sounds perfect!
Thanks Yana – I find it a very satisfying combination of textures and flavours…
Sounds like your experienced taster has it all covered
It’s a lunchtime staple around here…