Mediterranean Tuna Salad Sandwiches

recipe
For a healthy on-the-go lunch, pack the tuna salad in a storage container, and fill the spinach-lined pita when you're ready to eat. Toss a few grapes into your lunch cooler, and the meal is complete.

Yield:

4 servings (serving size: 1 pita half)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes

Nutritional Information

Calories 273
Fat 9.5 g
Satfat 2.0 g
Protein 16.6 g
Carbohydrate 32.8 g
Cholesterol 19 mg
Iron 2.8 mg
Sodium 868 mg
Caloriesfromfat 31 %
Fiber 5.8 g
Calcium 68 mg

Ingredients

1 cup rinsed and drained canned chickpeas (garbanzo beans)
1/2 cup (2 ounces) crumbled reduced-fat feta cheese with basil and tomato
1/2 cup chopped plum tomato (about 2 tomatoes)
1/4 cup chopped pitted kalamata olives
1/4 cup light Caesar dressing (such as Ken's Steak House)
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can albacore tuna in water, drained
2 (6-inch) whole wheat pitas, cut in half
2 cups fresh baby spinach

Preparation

Place chickpeas in a food processor; pulse 5 times or until chopped. Combine chopped chickpeas, cheese, and next 6 ingredients in a medium bowl; toss well.

Line each pita half with 1/2 cup spinach, and fill with 2/3 cup tuna salad.