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Mediterranean Tuna Salad Sandwiches

Prep time 9 mins
Yield 4 servings (serving size: 1 pita half)
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.

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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection