Mediterranean Tuna Salad Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 9.5g
  • Saturated fat: 2.0g
  • Protein: 16.6g
  • Carbohydrate: 32.8g
  • Cholesterol: 19mg
  • Iron: 2.8mg
  • Sodium: 868mg
  • Calories from fat: 31%
  • Fiber: 5.8g
  • Calcium: 68mg


  • 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


  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.
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