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.
Oxmoor House JANUARY 2006
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.
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